87 Chicken Whakatane

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Roasting chicken 3 lb. 3 lb. 1.5 kilo
Tomatoes 1 lb. 1 lb. .5 kilo
Sweet green pepper, sliced 3 cups 12 oz. 340 grams
Spring onions 8 oz. 8 oz. 230 grams
Garlic cloves 4 4 4
Dry white wine ½ cup 4 fl.oz. 115 milliliters
White peppercorns To season To season To season
Salt To season To season To season
Flour ½ cup 2 oz. 60 grams
Mace ¼ tsp. ¼ tsp. ¼ tsp.
Butter 4 tbsp. 2 oz. 60 grams
Parsley To garnish To garnish To garnish


Method of Preparation

  1. Cut chicken in manner shown for broiling. Dry chicken pieces well.
  2. Place flour and seasonings in a bag.
  3. Skin, pip, and chop tomatoes.
  4. Skin and slice onions fine.
  5. Crush garlic.
  6. Measure wine and butter.
  7. Chop parsley.
  8. Preheat oven to 325°F.

Method of Cookery

  1. Toss chicken pieces in bag containing flour and seasonings, including ground mace. Remove and shake off excess flour.
  2. Gently sauté chicken in melted clarified butter until just colored.
  3. Remove and keep warm.
  4. In same pan, lightly fry spring onions, green peppers, and garlic for 3 minutes, then tip into casserole dish. Place chicken on vegetables. Add wine and sufficient water just to cover. Cover and place in oven set at 325°F. for 40 minutes.*

*You may thicken the sauce with a little arrowroot and water if you wish—I prefer it thin!


Remove any surface fats, dust with parsley and serve from the dish. Serve with Otaki Potatoes. A vigorous dry white wine would blend well.