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Chicken A La Poitevine

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN A LA POITEVINE
 Categories: Chicken, Casseroles, French
      Yield: 6 Servings
 
      3 lb Roasting chicken
      2 tb Butter
      1 tb Oil
    1/4 pt Brandy
      1    Garlic head
           Salt & pepper
 
  Joint the chicken into the usual 7 pieces (or buy 2-3 lbs chicken
  portions). Separate the head of garlic into cloves and peel them.
  Don't be put off by the quantity of garlic, it doesn't taint the
  breath at all. Above all, don't reduce the proportion.
  
  In a large casserole, heat the oil with the butter until the froth
  subsides **BEWARE** Don't let the butter burn. A few pieces at a
  time, fry the carefully dried chicken joints on both sides, turning
  once only. You don't want to cook them, just brown them lightly.
  
  As soon as they are all cooked, pour off the excess fat, trying to
  keep any crusty bits in the pan. (I put a knife blade on the edge
  just to let through the fat.) Return the browned chicken to the hot
  casserole, and still over moderate heat, pour over half the brandy,
  which you have warmed gently in a ladle. Set light to it, shaking
  until the flames subside. **WATCH OUT FOR YOUR HAIR**
  
  Reduce heat, pour over the brandy, add the whole garlic cloves, season
  generously with freshly ground pepper. Cook 20-40 mins depending on
  how well cooked you like your chicken done, or until tender. For
  modern broilers, 20 minutes is long enough for them to be tender. For
  older free-range chicken, 40 minutes may not be long enough! You will
  have a few tablespoonsful of sauce. Correct seasoning and serve very
  hot. The garlic cloves will be deliciously edible.
  
                       per Ian Hoare
                       Fidonet COOKING echo
 
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