Ingredients Jump to Instructions ↓

  1. Bacon-Fried Chicken

  2. Yield: 4 Servings

  3. 8 rashers of bacon

  4. 3 lb frying chicken, cut into serving pieces

  5. salt

  6. freshly ground pepper

  7. 3 tb flour

  8. 1 1/2 c light cream

  9. Tabasco

  10. 2 tb brandy

  11. Cook the bacon till it is done to your taste. Transfer to absorbent

  12. paper and keep it warm. Flour the chicken pieces and brown them

  13. well in the bacon fat over brisk heat, adding the white meat last.

  14. Season to taste and reduce the heat to simmer. Continue cooking,

  15. turning occasionally, till the chicken is tender. Transfer to a

  16. hot platter. Pour off all but 3 tablespoons of the fat and add

  17. the flour. Blend well and cook about 3 minutes. Gradually stir in

  18. the cream and continue stirring till it is nicely thickened. Season

  19. well with pepper and a dash of Tabasco and add the brandy. Let it

  20. cook up for a moment and serve with the chicken. Also serve little

  21. new potatoes and salad.


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