Name: Chicken in Brandy-Wine
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3–3 ½ lb. (1½-2 k.) roasting chicken; 4 oz. (120 g.) lean bacon, cut in ½-in. (1-cm.) strips; ½ pint (3 dl.) good chicken or veal stock; 1 bay leaf; 1 tablespoon brandy sprig of thyme; ½ bottle dry white wine; 24 button mushrooms; 12 very small onions or shallots, peeled but left whole; 2 oz. (60 g.) butter; 1 clove garlic (if liked); 2 egg yolks for thickening if required

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

This is what Mrs Hannah Glasse calls ‘a very high dish’. Its flavour is really outstanding.

Ingredients

3–3 ½ lb. (1½-2 k.) roasting chicken
4 oz. (120

Method

Cut the chicken into 6 portions and rub the pieces in flour. Melt the butter in a thick, deep flameproof casserole, and fry the bacon and onions until brown. When this is down, add the mushrooms and cook for 2 minutes more. Add the chicken and stir well. Add the garlic and herbs.

When the chicken is lightly browned, pour Off the fat from the casserole, pour in the brandy and set it alig