Jefferson fried chicken

Yield: 6 Servings

Measure Ingredient
2 cups Cold cornmeal mush; see recipe
2 cups Flour
\N \N Salt & pepper to taste
2 \N (3-lb) chickens; cut up
½ cup Fat or oil for frying
1 tablespoon Chopped parsley
1 cup Whipping cream
1 tablespoon Butter
6 \N Sprigs parsley; for garnish

It is true that Mr. Jefferson became very fond of French cuisine and imported many foods and wines from France. His archcritic, Patrick Henry, once complained that Jefferson had become so fond of the French that he "abjured his native victuals." Oh, nonsense! This recipe comes from his daughter, Martha Randolph, and must have been used at the mansion often.

You can't get more Virginia than fried chicken! This is a delicious version with old-fashioned cream gravy. Wonderful! Slice the cold cornmeal mush and cut into small decorative circles using a cookie cutter or small glass. Pan-fry until golden brown on both sides and keep in warm oven until serving time.

Season the flour with salt and pepper and dredge the chicken in it. Heat a large black frying pan and add the oil. Pan-fry the chicken until golden brown and done to your taste. Turn several times during cooking. You will have to do this in 2 or 3 batches.

Remove the chicken from the pan and keep warm in the oven. Drain the oil and add the parsley, cream, and butter. Cook for a moment while stirring and scraping the bits of brown in the pan. Arrange the chicken on a platter and surround with the cornmeal circles. Check the cream gravy for salt and pepper and pour over the chicken. Top with parsley sprigs.

Begin the meal with Pea Soup and add Mr. Jefferson's Macaroni Pie (see recipes.)

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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