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Faux Lapin en Paquets, Shakespeare style
From Dorothy McNett's recipes at www.dorothymcnett.com. Using chicken instead of pigeons or rabbit!
1-2 skinned and boned chicken thighs per person
Brush each chicken piece with oil. Lay flat. Place a strip of pepper on each, and then the tender needles of rosemary. Sprinkle with salt and pepper. Roll into a bundle and tie with cooking twine. Sprinkle with paprika. Heat saute pan and add oil and butter and heat until a haze appears. Add chicken pieces. Cook on medium heat about 5 minutes per side, or until chicken is done. Transfer to serving platter. Heat saute pan again and add sherry or madiera. Cook and stir with wooden spoon to bring up all the browned bits. Reduce by half. Pour over the chicken, garnish with parsley, and serve.
Recipe created 1998-06-13.