---------- Recipe via Meal-Master (tm) v7.06

      Title: Roast Chicken Basquaise
 Categories: Poultry
   Servings:  4

      1    Frying chicken, 3-1/2 lbs           1 ts Cornstarch
           Salt and pepper                     1    Green bell pepper, sliced
      2 tb Butter or margarine, rm temp        1    Red bell pepper, sliced
      2 c  Chicken stock                     1/2 c  Small whole onions, peeled
      2 ts Dried tarragon leaves               1 tb Chopped parsley

  Wash chicken and pat dry inside and out.  Sprinkle inside with salt and
  pepper.

  Truss to keep legs in place while roasting.

  Brush chicken with the melted butter.  Place in deep casserole with lid.

  Pour 1 cup of the stock around chicken.  Sprinkle with tarragon.

  Cut a square of waxed paper and fit it over chicken, forming a "tent."

  Put lid on and roast chicken at 350degF for 1 hour or until legs move
  easily.

  Mix remaining chicken stock with the cornstarch and have ready.

  Saute the red and green pepper in a skillet in a little oil about 2
  minutes or until tender.  Add onions and saute for 8-10 minutes longer.

  When chicken is done, remove onto platter; surround with peppers and
  onions.

  Heat pan juices to boiling and cook until reduced to 1/2 cup.  Add
  cornstarch-broth mixture and cook until thickened and shiny.

  Sppon over chicken to glaze.  Garnish with parsley.

  Good served with:  Stuffed tomatoes, cooked noodles, sparkling rose wine,
  if you like.
From: THE WHO #1 @178
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