Chicken, apples and cream
Behind is good. Farther away from the FRONT is GOOD. Also, it turns out, good is the awful spotlights that frelling BLIND YOU. It means you can’t really see the congregation.
Yes. Never underestimate the calming power of bright lights in your eyes. Congregation? What congregation?
Yay for having fun with singing!!! And when you do write that power ballad, I want to hear it.
Ha ha ha ha ha ha. And here I thought you were going to say something all helpful* and knows-way-more-about-music-than-I-do. Fie.
But . . . I’m pretty sure it was you, a long time ago now, posted to the forum asking about Maggie’s mom’s chicken, apples and cream recipe.** I TORE MY KITCHEN APART*** looking for the frelling recipe and had just about decided that it must have been in one of the cookbooks I’d got rid of when I went off dairy—probably one of the Shaker cookbooks. You know all these clean pure lines of Shaker furniture and houses and how they dressed simply and were celibate and so on? THEY MAKE UP FOR IT IN THE FOOD. If there was ever massive sublimation going on Shaker food is it. Or anyway the several Shaker cookbooks I had in my twenties and thirties† were ALL cream and butter and thick gooey sauces and . . . glorious.†† Although it helps if you have a really fast metabolism and/or regularly save the world which is usually a high-calorie undertaking.††† The rest of us have to have a week’s detox on lettuce and water after every foray. Even if I hadn’t gone off dairy twenty years ago I’d’ve had to get rid of my Shaker cookbooks when I hit menopause and my metabolism said, nice knowing you. Going to sleep now for several decades.
BUT I FOUND IT. CHICKEN, APPLES AND CREAM. YAAAAAAY. From the notes in the margins there was at least one other recipe I had already tried—which probably was in one of those lost Shaker cookbooks—but I know I used this one too. It’s been so long since I’ve made it I can’t remember much about it except that it’s good. The original is from COUNTRY SUPPERS by Ruth Cousineau which I’ve praised in these virtual pages before. I think it’s a lovely cookbook and it should have been a fabulous best-seller and still in print. But it’s not—still in print, anyway.
2-3 T slightly salted butter
1 large sweet onion
2 medium-sized sour/cooking apples: popularity was busy ruining Granny Smiths when I moved over here: when they first hit the ground running they were the perfect all-purpose apple, not too sour to eat if you like brisk but excellent in pies and so on too. So I’m not sure what you Americans use now. I used Bramleys when I first moved over here‡ but they are VERY SOUR. Also, Bramleys tend to HUGE. You’ll probably only want one Bramley. Anyway. Choose your weapon. Then core, peel, slice. You know the drill.
3 T flour
1 c good strong chicken stock. Either make it yourself or buy proper stock in the refrigerator section of your grocery.
½ c heavy cream‡‡
4 c chopped cooked chicken‡‡‡
Melt the butter, gently fry your fine-chopped onion. Add apples and go on cooking gently. If you’re using Bramleys be aware that they get fluffy if they’re cooked too enthusiastically. Sprinkle on the flour and stir till you get something resembling a lumpy roux—all those apples and onions in the way. Then slowly add the stock and cream. As I recall I added it alternately in bits—so half the stock, stir till it’s all taken up, then the cream, stir etc, then the final stock. It’ll be much thinner, obviously, but it should still be a proper thick sauce.
Add the chicken and heat through.
You’ll need some salt: add how you like it. You may want pepper. I don’t but then I’m not eating this, am I? You can think of me and feel superior.§
* * *
* I need to learn how to change key signatures and how to write a descant. Okay?
** SHADOWS. For those of you still waiting in the loan queue at your library.^
^ Suggest they buy more copies.
*** It did not, in fact, look a great deal different than before I started the tearing process.
† Before I went off everything that was fun besides tea, chocolate and champagne
†† I was just googling Shaker recipes and there seems to be some revisionism going on. Simple pure lines of Shaker cooking. Hmm. Okay.
††† Ask Kes.
‡ I sashayed back and forth over the ‘no dairy’ line for a while till my body convinced me that it meant NO DAIRY.
‡ Oh frell. US/UK translation problems. I think if you’re in the UK you want what’s called ‘whipping cream’. I’ve just been pestering google and that seems to be the consensus. I too fell into the ‘double cream’ trap. The UK is just cream mad. Which is why I started falling off the no-dairy wagon when I moved over here. Clotted cream. Be still my heart. SIIIIIIIIGH. I’m old and mean now though. I’m used to my bitter privation.
‡‡‡ The original recipe calls for shredded chicken. Ugh. You can also just joint your chicken. It makes quite a nice presentation if you arrange your chicken pieces on a platter, pour the sauce over and artfully arrange a few slices of raw apple on top—not Bramley. People die of intense shrivelling by eating raw Bramleys. This method also saves all that chopping time. You could knit several rows in the time you didn’t spend chopping.
§ I CAN STILL EAT BUTTER. With black tea, champagne, chocolate and BUTTER, my life is not a desert.
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