Graham Kerr

89 Masterton Chicken

Braised Poultry

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    2

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Tender roasting chicken 1½ lb. 1½ lb. .75 kilo
Clarified butter 4 tbsp. 2 oz. 60 grams
Olive oil ¼ cup 2 fl. oz. 60 milliliters
Brandy ¼ cup 2 fl. oz. 60 milliliters
Dry red wine 2½ cups 1 pint 570 milliliters
Small mushrooms 2 cups 4 oz. 115 grams
Cooked ham, finely diced ¼ cup 2 oz. 60 grams
Salt and black peppercorns To season To season To season
Parsley stalks 4 4 4
Thyme (or 2 sprigs lemon thyme) ¼ tsp. ¼ tsp. ¼ tsp.
Bay leaf 1 1 1
Peppercorns 6 6 6
Onions 6 small 6 small 6 small
Arrowroot 2 tbsp. 2 tbsp. 30 milliliters
Parsley 1 tbsp. 1 tbsp. 5 grams

Method

Method of Preparation

  1. Cut chicken in half down back, cut away back bones—place in paper bag with seasonings and shake well.
  2. Melt butter with oil.
  3. Warm brandy and red wine.
  4. Peel mushrooms and leave whole.
  5. Place parsley stalks, thyme, bay leaf, peppercorns in muslin bag.
  6. Peel onions.
  7. Mix arrowroot with a little water.
  8. Chop parsley.
  9. Set oven at 350°F.

Method of Cookery

  1. Toss chicken pieces in heated oil and butter until golden.
  2. Pour over it warmed brandy; light, douse flames with red wine, and add mushrooms, ham, onions, and bunch of herbs. Wine should just cover all ingredients—if not, add more!
  3. Cover casserole tightly.
  4. Cook at 350°F. for 45 minutes.
  5. Test chicken, remove from sauce, and thicken this with arrowroot. Put back chicken, dust with parsley, serve.

Serving

Serve only a simple tossed green salad with a good dressing. A really good full-bodied red wine can be purchased to serve with this dish.

© 1966 Graham Kerr. All rights reserved.