Monday, April 3, 2017

Recipes by Paula Prentiss: Chicken Livers in Madeira; Chicken Sweet and Sour

Paula Prentiss' Chicken Livers in Madeira

1 pound chicken livers
Seasoned flour
3 tablespoons sweet butter
1 cup dry Madeira
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste

Shake livers in seasoned flour in paper bag. Heat butter until foamy. Cook livers quickly in butter about 5 minutes, shaking pan. Gradually add Madeira and Worcestershire sauce; season to taste. Simmer about 10 minutes. Serve as luncheon or supper dish over thin slices of toast with butter-browned mushroom caps, scrambled eggs and thin slices of beefsteak tomatoes. Serves 2-3.

Paula Prentiss' Chicken Sweet and Sour

3 1/2 pounds frying chicken, cut in 8 pieces
Salt and freshly ground pepper
2 tablespoons sweet butter
2 tablespoons olive oil
2 tablespoon Grand Marnier (or Cointreau)
3 tablespoons toasted slivered almonds (or pine nuts)
1 1/2 cups fresh orange juice (strained)
1/2 cup water
Pinch of ground cinnamon
Pinch of ground cloves
11 drops Tabasco
1/2 teaspoon salt
3 tablespoons golden raisins

Wash chicken parts, dry carefully; sprinkle sparingly with salt and pepper. Heat butter and olive oil in large skillet (or electric frying pan) until sizzling. Place chicken skin side down in skillet. Cook over medium heat until chicken is golden on all sides. Remove chicken to another pan. Pour warmed Grand Marnier over chicken, ignite. Discard half the fat in skillet, brown almonds over low heat shaking pan to prevent burning; remove almonds. Add orange juice, stirring to clean pan. Add water, cinnamon, cloves, Tabasco and salt, stirring. Add chicken and nuts to sauce, cover, cook over low heat until chicken is fork-tender. Uncover, remove chicken to heated platter. Reduce sauce slightly by cooking over low heat, stirring. Correct seasonings. Serve with fluffy cooked white rice. Spoon sauce over chicken and rice. Serve with broccoli spears flavored with lemon-butter, endive salad, and chilled white wine (Chablis, Pouilly Fume or California Pinot Blanc). Serves 3-4.

No comments:

Post a Comment