Spanish Fried Chicken

Name: Spanish Fried Chicken
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: 4 chicken breasts; 2 leeks (white parts only), finely chopped; butter; salt; 2 egg yolks, well beaten; ½ pint thick béchamel sauce; flour; salt and freshly ground black pepper; salt and freshly ground black pepper; ¼ pint dry white wine; ¼ pint chicken stock; 4 sprigs parsley; 1 bay leaf; freshly ground black pepper; thick béchamel sauce; 4 tablespoons butter; 4 tablespoons chicken stock; oil, for frying; 2 pounds spinach; 2 eggs, well beaten; fine breadcrumbs

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

4 chicken breasts
butter
2 leeks (white parts only), finely chopped
4 s

Europe
Spain
Main course
Mediterranean

Method

Place chicken breasts in a well-buttered shallow gratin dish with finely chopped leeks, parsley, bay leaf, equal parts dry white wine and chicken stock, and salt and freshly ground black pepper, to taste. Cover with a piece of well-buttered foil and “poach” in a moderately hot oven (400-M5) until tender. Allow chicken to cool in dish in which it was cooked; then drain.

Coat each