Pikante poularde ( austrian roast chicken )

4 servings

Ingredients

Quantity Ingredient
6 pounds Roasting chicken
3 tablespoons Butter for sauteing
Salt and pepper
1 each Carrot; sliced
2 eaches Onions; sliced
2 tablespoons More Butter for sauteing
½ cup White wine
¼ cup Water
1 cup Mushrooms; chopped
Chicken liver & heart; chopped
2 tablespoons Pimientos; chopped
¼ cup Almonds; blanched
2 eaches Onions; chopped fine
Still more Butter to saute
3 cups Freshly cooked hot rice
1 tablespoon Flour
1 teaspoon Tomato paste
1 pinch Thyme
1 cup Chicken stock
2 tablespoons Sherry
Salt to taste
4 eaches Tomatoes; peeled, seeded and chopped
Even more butter
¼ cup Raisins
4 eaches Apples; peeled & quartered
Yet more butter for sauteing
4 eaches Bananas

Directions

Wash and dry a fine plump 6-pound roasting chicken. Rub the inside with 3 tablespoons butter and salt and pepper. Truss the fowl and place it in a roasting pan. Add 1 carrot and 2 onions, all sliced; 2 tblspns butter, ½ cup white wine, and ¼ cup water to the pan.

Cover the chicken with buttered paper and roast it in a moderate oven (325 degrees) for 1-½ hours. Remove the paper and conrinue roasting the chicken, basting it occasionally, until it is very tender, about 30 minutes.

Saute' 1 cup chopped mushroooms, the chicken liver and heart, chopped, 2 tablespoons chopped pimiento, ¼ cup blanched almonds, and 2 onions, chopped fine, in butter until the mixture is golden and hot. Add it to 3 cups freshly cooked hot rice and keep the rice warm.

Remove the roasted chicken to a carving platter and keep it warm.

Skim all but 1 tablespoon of fat from the roasting pan. Over direct heat, blend into the juices 1 tablespoon flour and add 1 teaspoon tomato paste and a pinch of thyme. Gradually add 1 cup chicken stock and cook the sauce, stirring constantly, until it is smooth. Bring it just to a boil, add 2 tablespoons Sherry and salt to taste, and strain it.

Carve the chicken and arrange the slices in the center of a large heated platter. Surround the chicken with the rice and garnish the rice with 4 tomatoes, peeled, seeded, and chopped, and sauteed gently in butter with ¼ cup raisins. Surround the platter with 4 peeled apples, cut in quarters and sauteed in butter, and 4 bananas, halved and browned in butter. Serve the sauce separately.

_Gourmet's Old Vienna Cookbook_ by Lillian Langseth-Christensen Gourmet Books, Inc. 1982 ISBN 0-933166-03-6 Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-11-95

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