A Delicious chicken meal made with vine, black grapes and vegetables. Soured cream at that final touch of gourmet richness. Serve with the green salad tossed with french dressing.
1 oz (25 g) butter or margarine
2 teaspoons salad oil
4 chicken joints cut into pieces
8oz (225g) onions, chopped
2 medium celery stalks, sliced
6 oz (175 g) carrot, thinly sliced
1 lb (450 g) potatoes, halved or left whole if small and new
1 bouquet garni
1/4 pint (160 ml) chicken stock
1/2 pint (275 ml) roast vine
2 teaspoons salt
1 oz (25 g) almond flakes, toasted
4 oz (125 g) black grapes, halved with seeds removed
8 oz (225 g) button mushrooms
2 tablespoons cornflour
2 tablespoons cold water
5 oz (142 ml) carton soured cream
Heat butter or margarine and oil in a large pan. Add chicken and fry fairly, briskly untill well browned, turning twice. Remove to plate.
Add onions, celery and carrot to remaining fat in pan. Fry over medium heat for about 10 minutes or until a warm gold. Replace chicken.
Mix in potatoes then add bouquet garni, stock, wine, salt and almonds. Bring to boil, stirring gently.
Lower heat and cover. Simmer gently for 45 minutes or until chicken is tender. Add grapes and mushrooms simmer for another 10 to 15 minutes, keeping pan covered.
To thicken, mix cornflour with water. Pour in to pan. Cook until mixture bubbles and thickens, stirring. finally blend in cream.