Chicken shoemaker's style ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken, quartered |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Butter |
| Salt and pepper to taste | ||
| 1 | clove | Garlic, minced |
| 2 | tablespoons | Chopped scallions |
| 1 | cup | Sliced mushrooms |
| ½ | teaspoon | Tarragon |
| ½ | cup | Chicken broth |
| ½ | cup | White wine |
| ¼ | pounds | Chicken livers |
| 1 | tablespoon | Chopped parsley |
Directions
Cut each chicken quarter into 3 or 4 parts. Cut each wing or thigh in half. Heat oil and 2 tablespoons butter in large skillet over moderate heat. Add chicken and saute until browned. Season with salt and pepper. Remove from pan. Add garlic, scallions and mushrooms to skillet and saute for 5 minutes. Add tarragon, broth, wine and chicken. Bring to a boil, then cover and simmer for 30 minutes. Melt remaining butter in small frying pan. Add livers to chicken and simmer 5 minutes longer. Garnish with parsley and serve. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 2/95 Submitted By CAROLYN SHAW On 04-04-95