Chicken in Brandy-Wine

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

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.


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


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