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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Fernande Garvin
Servings: 4
4 pounds ready-to-cook chicken, quartered
¼ cup butter
3 medium onions, chopped fine
1 teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon flour
1 cup scalded milk
1 pinch grated nutmeg
2 tablespoon Armagnac, or other brandy
⅛ cup heavy cream
2 tablespoon Madeira wine
1 tablespoon lemon juice
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.