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Braised Chicken With Mushrooms and Lobster
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Source: Carme Engel and Aunt Pauline
| 1 1/2 pound | lobster |
| 2 1/2 pound | chicken |
| ½ cup | butter |
| 1 teaspoon | salt |
| ¼ teaspoon | pepper |
| 1 cup | white wine |
| ½ pound | button mushrooms |
| 2 tablespoons | butter, softened |
| 2 tablespoons | flour |
| 1 cup | cream |
| 2 tablespoons | brandy |
Plunge the live lobster into boiling water and simmer for 15 minutes. Let cool in liquid. [If you use just lobster tails, boil or sauté in butter.]
In casserole melt ½ cup butter and in it brown a ready-to-cook 2½ pound frying chicken on all sides. Sprinkle with salt and pepper.
Add white wine and mushrooms. Cover and simmer for 45 minutes. [If using chicken breasts simmer less than 45 minutes.]
Remove chicken and mushrooms. To sauce remaining in pan stir in 2 tablespoons butter mixed to a paste with flour. Cook, stirring, until sauce is slightly thickened. Stir in cream and brandy.
Remove meat from chicken and cut into large pieces. Cut lobster in half, crack claws, and remove meat.
Return chicken meat and mushrooms to the sauce. Add lobster meat and heat.
This dish is absolutely delicious, even without the lobster. It is great over rice. This comes from both Carme Engel and little ol' me.
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