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Mouth meltingly tender. Allow 3/4 pound of chicken per person. From the Creole chapter of the United States Regional Chapter, Culinary Arts Institute of Chicago, 1947.
- 1 broiler chickens or 1 broiler-fryer chicken
- salt and pepper
- 1⁄2 cup fat, melted
- 2 tablespoons flour
- 1 cup chicken stock
- 1 1⁄2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons ketchup
- 3 ounces white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
- paprika, for garnish
- 2 cups mashed potatoes
- Cut chicken into serving portions; season with salt and pepper and brown in melted fat.
- Remove chicken from pan; stir flour and dry mustard into pan drippings and stir well to incorporate all the bits into the roux.
- Add stock and cook until mixture thickens, stirring constantly.
- Add next three ingredients to cooked sauce; place chicken in sauce, cover pan and simmer until tender.
- Turn into a casserole dish, add wine; pipe mashed potatoes around the edge and across the top in a decorative manner.
- Place in a 400F oven until potatoes are lightly browned.