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Scottish   -   Roast Chicken Or Partridge With Chanterelles   adapted from Scots Cooking by Sue Lawrence

  • 1 Pound Chanterelle Mushrooms -- Sliced
  • 4 Ounces White Wine
  • 2 Tablespoons Olive Oil
  • 2 Large Partridges -- Or
  • 1 Large Chicken
  • 2 Cloves Garlic -- Chopped
  • 1 Small Onion -- Chopped
  • 1 Teaspoon Flour
  • 2 Tablespoons Cream
  • Salt And Pepper -- To Taste
Directions Brown poultry in oil unti the skin is well browned all over. Remove and place in roasting pan. Place in 400 degree oven for 1 hour or until the poultry reaches 190 degrees. Add garlic and onions to the frying pan and saute for 10 minutes. Sprinkle in flour, stir well, add mushrooms and wine. Simmer for 10 minutes. Stir in cream, season with salt and pepper. Serve sauce over the poultry.
Serves 4
Time to Make 0:00

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