Prep 30 mins
Cook 11 hrs
This recipe calls for a stewing hen...but if you can't find one, use a regular whole chicken. This recipe lives up to its billing and makes such a good dish out of a poorish bird that the old girl is still an acceptable morsel.
- 5 lbs stewing chicken or 5 lbs regular whole chickens
- 1⁄4 cup hot butter
- 1⁄4 cup dry white wine or 1⁄4 cup chicken broth
- 2 tart apples, pared, cored and sliced
- 6 chopped celery ribs, with leaves
- 1 onion, minced
- 3 sprigs parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 2 1⁄2 tablespoons flour
- 2 cups chicken stock
- 1⁄3 cup sour cream
- salt and pepper
- 1 tablespoon fresh tarragon or 1 tablespoon basil
- parmesan cheese
- Wash and cut up chicken.
- Sear the pieces in the hot butter.
- Add the wine.
- Remove the chicken from the pot.
- To the pot add the apples, celery, onion, parsley, salt and paprika.
- Cover and cook gently until tender.
- Stir in flour and chicken stock.
- Cook and stir the sauce until it boils.
- Add the chicken, cover and simmer until tender 1 hour or more.
- Remove chicken to a hot ovenproof serving dish.
- Strain the sauce and warm over hot water.
- Add the sour cream, salt & pepper.
- Add tarragon or basil.
- Pour sauce over the chicken and sprinkle generously with the parmesan.
- Place it under the broiler until the cheese is melty.