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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken A La Poitevine   
    Categories: Chicken   
         Yield: 6 Servings   
       
         3 lb Roasting chicken   
         2 tb Butter   
         1 tb Oil   
              L4 pt Brandy   
         1    Garlic head   
              Salt & pepper   
       
     Joint the chicken into the usual 7 pieces or buy 2 to 3 lb chicken   
     portions. Separate the head of garlic into cloves and peel them.   
     Don't be put off by the quantity of garlic it doesn't taint the   
     breath at all. Above all, don't reduce the proportion.   
        
     In a large casserole, heat the oil with the butter until the froth   
     subsides. Don't let the butter bum. A few pieces at a time, fry the   
     carefully dried chicken joints on both sides, turning once only. You   
     don't want to cook them, just brown them lightly.   
        
     As soon as they are all cooked, pour off the excess fat trying to   
     keep any crusty bits in the pan. I put a knife blade on the edge just   
     to let through the fat. Return the browned chicken to the hot   
     casserole, and still over moderate heat, pour over half the brandy,   
     which you have warmed gently in a ladle. Set light to it, shaking   
     until the flames subside. Watch out for your hair!   
        
     Reduce heat, pour over the brandy, add the whole garlic, cloves,   
     season generously with freshly ground pepper. Cook 20 to 40 minutes   
     depending on how well cooked you like your chicken done, or until   
     tender. For modern broilers 20 minutes is long enough for them to be   
     tender. For older free-range chicken, 40 minutes may not be long   
     enough! You will have a few tablespoonful of sauce. Correct seasoning   
     and serve very hot. The garlic cloves will be deliciously edible.   
        
     This recipe was invented through the force of circumstances, when we   
     were camping in the Medoc. We badnt really thought about shopping, as   
     we were spending all our time visiting great Bordeaux Chateaux. We   
     had some garlic, a chicken, and of course some brandy, so remembering   
     a very similar dish based on slices of mutton, and another where a   
     chicken is baked on a whole pound of garlic, this is what I came up   
     with. It's been a firm favourite ever since.   
        
     Recipe by Ian Hoare   
       
   MMMMM   
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