Total Time
40mins
Prep 20 mins
Cook 20 mins

A tender and flavorful company dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Brown salt pork slightly in melted butter; add the shallots, onions, garlic and carrot.
  2. Saute until tender, but do not brown.
  3. Lift vegetables out and brown the chicken in remaining fat.
  4. Sprinkle with flour, seasonings, and herbs.
  5. Add sauteed vegetables, wine, and brandy.
  6. Cook rapidly, 15 or 20 minutes.
  7. During the last five minutes, add the mushrooms.
  8. Skim off excess fat and serve.

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