Chicken A La Worcestershire Wine Sauce
From 0040 Pdf 300 Chicken Recipes.
Source and licence
From 0040 Pdf 300 Chicken Recipes, printed page 126, digitised by the Internet Archive: https://archive.org/details/0040-pdf-300-chicken-recipes
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 16 baby carrots
- 16 pearl onions
- 1 green bell pepper
- 1 red bell pepper
Method
- 2 tbsp.
- veg.
- oil 2 1/2 16.
- chicken, cut up Salt and pepper, to taste 16 baby carrots, peeled, or 2 19.
- carrots, peeled and cubed 1 med.
- red onion, sliced, or 16 pearl onions, peeled 1 green bell pepper, sliced 1 red bell pepper, sliced 16 sm.
- mushrooms, sliced 3/4 c.
- Lea and Perrins White Wine Worcestershire Sauce 1/4 c.
- yogurt or light cream Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes.
- Add vegetables and turn to glaze.
- Drain excess fat.
- Pour white wine worcestershire sauce over all.
- Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender.
- Stir in yogurt or cream and warm through.
- Serves 4.