Chicken a la raul
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Chicken |
| 1 | Jigger brandy | |
| ½ | Bottle good white wine | |
| 1 | Clove garlic | |
| 2 | slices | Bacon, diced |
| 3 | ounces | Butter |
| 1 | tablespoon | Flour |
| 1 | cup | Chicken broth |
| ½ | cup | Pitted green olives |
| 6 | Sliced mushrooms | |
| 12 | smalls | White onions |
| Salt | ||
| Pepper | ||
| Tabasco sauce | ||
Directions
Brown pieces of chicken in 2 ounces butter; pour in brandy and fire.
When the flames die, remove the chicken from Dutch oven, add 1 ounce butter,flour, salt, pepper, and Tabasco sauce and stir until roux is smooth. Add wine and broth, stirring, and put chicken back in pot. Add other ingredients, cover, simmer until tender--about 45 minutes.
Serve with French bread or over hot rice.
Submitted By MICHAEL ORCHEKOWSKI On 08-03-95