This recipe arrived via Ellis Island with the contributor's father, Louis Janus Vici, around the turn of the century. Mr. Vici, his daughter reports, cut a dashing figure in World War I, serving in the Air Corps as a navigator, gunner, and bombardier in the back of a two-seater airplane. He was a great cook, too, if this recipe is any evidence. It takes some time, but it's a feast for family or friends, or to take to a housebound neighbor.
Yield: 4 servings
- 3-pound to 4-pound frying chicken, cut in pieces
- salt and pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium-size onion, finely chopped
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons all-purpose white flour
- 1/2 cup dry white wine
- 2 tablespoons cognac
- 1 cup chicken broth
- 3 cups peeled, chopped tomatoes, drained
- 1 to 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon dried oregano
Season the chicken with salt and pepper. In a large Dutch oven, heat the butter and oil. Brown the chicken in the butter mixture. Remove and set aside.
Preheat the oven to 350 degrees F.
Add the onion, mushrooms, and 1/2 teaspoon each of salt and pepper to the pan. Saute until the onion is transparent, about 5 minutes. Stir the flour into the butter and cook, stirring constantly, until the butter is golden brown. Add the wine, cognac, broth, tomatoes, and garlic. Simmer for 10 minutes. Return the chicken to the pan.
Cover and bake in the preheated oven for 45 to 60 minutes, until the chicken is done. Remove the chicken and keep warm on a serving plate. Bring the sauce to a boil on top of the stove and cook until the volume is reduced to about 3 cups. Add the parsley, basil, and oregano. Serve with linguine.
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