Country Chicken in Cream Sauce

Ingredients

• 2 3-pound each broiler-fryers, each cut in half
• ¼ cup dry vermouth
• 4 tbsp 1/2 stick butter or margarine, cut up
• 1 tsp or 1/4 tsp dried thyme leaves minced fresh thyme
• ½ tsp salt
• ½ tsp cracked black pepper
• 1 medium-sized onion
• 1 cup heavy or whipping cream
• 2 tsp all-purpose flour

Method

1. Place the chicken halves, skin-side up, in a large open roasting pan. Pour the vermouth over the chicken; dot with butter or margarine. Sprinkle the chicken with thyme, salt, pepper.
2. Thinly slice the onion. Separate the onion slices into rings; arrange on the chicken halves. Bake the chicken in a 375 degree F oven 1 hour and 10 minutes or until fork-tender and the onion is crisp and browned, basting the chicken occasionally with the drippings in the pan.
3. Remove the chicken to a warm platter; keep warm. Prepare the cream sauce: Skim the fat from the drippings in the pan. In a small bowl, stir the heavy cream and flour until smooth. Stir the mixture into the drippings, stirring to loosen the brown bits from the bottom of the pan. Cook over medium heat, stirring until the sauce boils and thickens slightly. Pour the sauce around the chicken. Makes 8 servings. About 460 calories per serving.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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