Chicken Of The Dukes

Recipe Ingredients

4 lbs	1816g / 64oz	Ready-to-cook chicken - quartered
1/4 cup	49g / 1.7oz	Butter
3 cups	187g / 6.6oz	Onions - chopped fine (medium)
1 tablespoon	15ml	Salt - - (1 tbsp ???)
1/4 teaspoon	1.3ml	Freshly ground pepper
1 tablespoon	15ml	Flour
1 cup	237ml	Scalded milk
1		Grated nutmeg
2 tablespoons	30ml	Armagnac - (or other brandy)
1/8 cup	29ml	Heavy cream
2 tablespoons	30ml	Madeira wine
1 tablespoon	15ml	Lemon juice

Recipe Instructions

In chicken fryer, heat 1 tablespoon butter. Add onions. Cover and cook over very low flame for 10 minutes. Remove onions and set aside. To same pan, add 2 tablespoons butter. Heat butter. Add chicken and cook over low flame for 10 minutes. Return onions to pan. Add salt and pepper. Cover and cook over low flame for 40 minutes, or until chicken is tender.

Meanwhile, heat remaining butter in small, heavy saucepan. Add flour. Stir in milk. Add salt to taste, and nutmeg. Bring to boil, stirring constantly. Simmer for 10 minutes.

Remove chicken to heated serving dish and keep warm. Add Armagnac (or other brandy) to pan. Bring to boil. Add sauce from saucepan, and heavy cream. Bring to boil and cook for 5 minutes, stirring constantly. Off fire, add Madeira wine and lemon juice. Correct seasoning. Serve hot.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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