Chicken Baked In Cream
|Butter/Bacon fat||6 Tablespoon|
|Frying chickens||5 Pound, cut into pieces (2 Pieces, 2 1/2 Pound Each)|
|Light cream||3 Cup (48 tbs)|
|Sherry||2⁄3 Cup (10.67 tbs)|
|Ground black pepper||To Taste|
1. Preheat oven to moderate (350° F.).
2. In a skillet heat the butter, add the chicken and brown on all sides.
3. Arrange the chicken in a casserole and add the remaining ingredients. Cover tightly.
4. Bake until the chicken is tender, about forty minutes. The cream will be reduced to a rich clotted sauce, needing no further thickening.