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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Source: So This Is Kosher by Ann Kaye and Hetty Rance, 1986. This is a lovely looking dish and it was loved by all! Ingredients:
2 ounces margarine |
1 tablespoon vegetable oil |
8 ounces spanish onions, finely chopped |
1 garlic clove, crushed |
fine matzo meal, for coating |
salt |
fresh ground black pepper |
onion powder, to season matzo meal (optional) |
garlic powder, to season matzo meal (optional) |
3 lbs roasting chickens, separated into parts or 3 lbs chicken breasts, bone in and skin on |
8 ounces apples, peeled and diced |
4 tablespoons passover brandy |
1 tablespoon celery leaves, finely chopped |
1 cup apple juice |
2 egg yolks, lightly beaten |
1 sprig watercress, for garnish |
apple, slices for garnish |
Directions:
1. Heat the margarine and oil in a large frying pan, and cook the onion and garlic until transparent, stirring constantly.
2. Mix the matzo meal and the salt and pepper; coat the chicken pieces lightly. Add to the pan in one layer, and cook until browned on both sides.
3. Remove from the pan and keep hot in an ovenproof dish.
4. Stir in the apples and cook 2-3 min until softened.
5. Pour in the brandy, and ignite it carefully.
6. When the flames die down, add celery leaves and apple juice, and bring to a boil.
7. Pour the contents over the chicken, cover tightly and bake at 325ºF for 50-60 minutes until chicken is tender.
8. Transfer the chicken to a serving dish.
9. Puree the apples and cooking juices (sieve, food mill, food processor).
10. Bring to a rapid boil and reduce to about 1 cup.
11. Add slowly to egg yolks, beating constantly to prevent curdling the yolks.
12. Stir over very low heat until mixture thickens, then pour over chicken.
13. Garnish with watercress and slices of apple (dip apple slices in lemon juice to prevent discoloration).
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