Sauteed Spring Chicken
- 2 to 2 1/2 pound chicken (colored)
- Salt, pepper and flour
- 4 shallots, chopped
- 1/2 pint white wine
- 2 medium-sized potatoes, pared and diced
- 4 artichoke hearts, cooked
- 1 pound shelled peas, cooked
- Small bunch parsley, minced
Disjoint the chicken as for fricassee, season with pepper and salt, roll in flour. Saute chicken in hot shortening until pieces are evenly browned. Add shallots and wine, cover, bake in oven heated to 350F 1/2 hour.
Parboil the potatoes, drain, saute and sizzle in butter. Add the artichokes and peas, heat well. Serve chicken on hot platter, smother with the vegetables top with minced parsley.
Parboil the potatoes, drain, saute and sizzle in butter. Add the artichokes and peas, heat well. Serve chicken on hot platter, smother with the vegetables top with minced parsley.
Submitted by May 28, 2009
17 min
60 min
77 min