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Chicken a la Provencale

  • 2 large chickens
  • 1/2 cup oil
  • Salt, nutmeg, white and red pepper
  • 2 cloves garlic, bruised
  • 1 onion chopped
  • Sliced mushrooms
  • 1 bunch parsley
  • 1 pint Espagnole sauce
  • 4 peeled, seeded and sliced tomatoes
  • 1/2 cup white wine
  • Lemon juice
  • Sliced bread
Singe, draw and disjoint large tender chickens as for fricassee. Arrange in frying pan with hot oil, season; cover and fry briskly on all sides, browning lightly. Add garlic, onion, some mushrooms and a garnished bunch of parsley; fry a few minutes (be patient, you rascal). Strain off part of the oil, add the Espagnole sauce, tomatoes and wine; cover and simmer 30 minutes (be patient, you rascal). Arrange chicken attractively, making the legs and wing bones protrude; add chopped parsley and onion to the sauce, pour it over the chicken, and surround with heart-shaped slices of bread, fried in butter. Put small paper ruffles on the bones.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 20 min 30 min 50 min

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