DISH: CIDER-FLAVORED CHICKEN FROM IRELAND

In an Irish cookbook, this dish was called ”Chicken Hibernia.” Hibernia is the Latin name for Ireland.

RECIPE

1 frying chicken, about 3 pounds, cut up.

Salt, pepper.

Flour.

3 Tablespoons butter or margarine.

1 thin slice of bacon. diced.

1 medium leek, white part only, cleaned and chopped.

1 cup sliced fresh mushrooms.

1 cup heavy cream.

Half cup apple cider.

Watercress.

THE COOKING

Wash and pat dry the chicken. Pull off the skin dry and discard. Season with salt and pepper and coat with flour. Brown in butter on all sides over moderate heat in a large skillet or casserole. Remove with tongs and keep warm. Add the bacon and leeks to the drippings and cook until tender. Add the mushrooms and saute 3 minutes.

Return the chicken to a cooking dish and add the cream and cider. Cook over how heat, covered, about 35 minutes, or until the chicken is just tender. Check the seasoning. Serve with watercress. Serve 4.