Name: Chicken with Almond Stuffing
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 teaspoon dried tarragon; 1 cup (60 g) almonds, finely chopped (ground almonds will not do); 1 teaspoon finely chopped parsley; 1 egg, well beaten; 2 chickens, about 1 lb (½ kg) each in weight, cleaned and cut in halves; ¾ stick (90 g) butter, melted; Pinch of freshly ground black pepper; ¼ teaspoon salt; 2 tablespoons (30 g) butter, just melted; ⅝ cup (1.5 dl) dry white wine; 1 tablespoon brandy or whisky; ⅝ cup (90 g) fresh fine white breadcrumbs; Juice of ½ lemon; 1 cup (60 g) flaked almonds; ⅝ cup (1.5 dl) chicken stock (a stock cube will do); Flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A nineteenth-century recipe from a London cookery book. The chickens weighed about 1 pound (¾ kg) each and were simply cut in half down the back, allowing half per person. They were served with a rather thin sauce, sharpened with lemon juice. Rice and french beans are good with this dish.