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Print this Recipe    Bacon Fried

Bacon-Fried Chicken
Yield: 4 Servings

8 rashers of bacon
3 lb frying chicken, cut into serving pieces
salt
freshly ground pepper
3 tb flour
1 1/2 c light cream
Tabasco
2 tb brandy

Cook the bacon till it is done to your taste. Transfer to absorbent
paper and keep it warm. Flour the chicken pieces and brown them
well in the bacon fat over brisk heat, adding the white meat last.
Season to taste and reduce the heat to simmer. Continue cooking,
turning occasionally, till the chicken is tender. Transfer to a
hot platter. Pour off all but 3 tablespoons of the fat and add
the flour. Blend well and cook about 3 minutes. Gradually stir in
the cream and continue stirring till it is nicely thickened. Season
well with pepper and a dash of Tabasco and add the brandy. Let it
cook up for a moment and serve with the chicken. Also serve little
new potatoes and salad.

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