Chicken Saute In Wine
|Finely diced salt pork||1⁄4 Cup (4 tbs)|
|Frying chicken||3 1⁄2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Garlic||1 Clove (5 gm), pressed|
|Finely minced parsley||3 Tablespoon|
|Sweet white wine||3⁄4 Cup (12 tbs)|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Canned mushrooms||5 Ounce, drained (Black Or Button)|
Soak pork in enough water to cover 30 minutes; drain well.
Cut chicken into serving pieces; remove skin.
Melt all but 1 tablespoon butter with oil in large, heavy skillet over medium heat.
Add chicken; saute on all sides until lightly browned.
Drain off excess fat; set aside.
Trim green end from leeks; discard.
Cut white part into thin slices.
Combine pork, leeks, and shallots in saucepan over medium heat; cook, stirring constantly, until lightly browned.
Add to chicken.
Add salt, pepper, garlic, parsley, wine, and broth.
Cover; simmer about 45 minutes or until chicken is tender.
Remove chicken, pork, and vegetables with slotted spoon; place on heated serving platter.
Add cream to liquid in skillet; simmer until of sauce consistency.
Add half the mushrooms; heat through.
Spoon sauce over chicken and vegetables; border with rice.
Garnish with remaining mushrooms which have been lightly sauteed in 1 tablespoon butter.
Fresh mushrooms, cooked with pork mixture, can be used instead of canned mushrooms.
Remove from pork mixture after browned; add to sauce same as for black mushrooms.