Summertime Chicken

Press, Volume CIII, Issue 30393, 18 March 1964, Page 2

Summertime Chicken

Run a wreath of stars round this recipe and remember it for the entertaining moment you want to make as perfect as possible. A jointed fowl is cooked with peaches, apples and green peppers to make a meal of sheer delight. Make it in a wide ovenware dish attractive enough to come to the table and there is no last minute dishing to take a hostess’s time, either. A ruffle of potato chippies round the edge at the last minute adds an easy finishing touch. Ingredients: 2oz butter 2 onions 1 fowl Flour 2 green peppers 2 large cooking apples 4 peaches 4 tomatoes i cup vinegar 1 teaspoon salt 1 tablespoon brown sugar 1 cup tomato puree 4 rashers bacon

Method: Joint the fowl, cutting into neat serving-size portions. Place in a paper bag with flour, a little salt and pepper and shake until well coated. Melt and heat 2oz butter and add two sliced onions. Fry. until browning, then add the chicken, frying until browned on both sides.

Peel and slice apples; peel, stone and cut peaches into segments; peel and slice tomatoes; seed and chop the shelsl of the green peppers. Combine all four and spread out over the bottom of a stainless steel or ovenware dish wide enough to take all the chicken pieces without piling. Sprinkle brown sugar and salt and vinegar over the fruits and lay on the chicken pieces and onion.

Remove rind from bacon and cut into two-inch pieces. Lay these over the chicken. Cover with 1 to U cups of tomato puree, or puree and water. Lay butter papers over the top and bake at 850 degrees for 2j to 3 hours.