Ruth agar's chicken della robbia

6 Servings

Ingredients

Quantity Ingredient
8 Chicken breast halves
½ Stick butter
2 mediums Onions; sliced
16 ounces Fresh mushrooms
1 cup Dark raisins; sliced
4 teaspoons Salt
¼ cup Lemon juice
2 teaspoons Monosodium glutamate
½ teaspoon Ground cloves
½ teaspoon Allspice
½ teaspoon Ginger
¼ cup Brown sugar
¼ cup Walnut halves
4 teaspoons Cornstarch
1¾ cup Chicken broth
¼ cup Brandy
3 tablespoons Orange Curacao
2 cups Seedless grapes
2 cups Mandarin oranges; drained
6 Green Maraschino cherries; cut in half
6 Red Maraschino cherries; cut in half

Directions

Cook chicken in small amount of water until tender. Cut into large chunks.

Saut‚ onions and mushrooms in butter. Add raisins, salt, lemon juice, monosodium glutamate, cloves, allspice, ginger, brown sugar and 1-¼ cups chicken broth. Simmer for ½ hour. Add walnuts. Add cornstarch to ½ cup chicken broth; slowly add this to the sauce to thicken it. Add chicken.

Stir well. Add brandy and Orange Cucacao. Cool and refrigerate overnight.

When ready to serve, heat gently and transfer to a chafing dish. Decorate with fruit. Serve over wild rice. Yield: 6 to 8 servings.

KRISTIN AGAR

CYNTHIA EAST (MRS. ROBERT C.)

REFRIGERATE OVERNIGHT

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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