Ninette Lyon’s Poulet Flambé from New York Times Menu Cookbook by Craig Claiborne
Add half of the peanut oil to a skillet. Brown the chicken in it on all sides. Sprinkle the pieces with salt. Combine the butter and remaining oil in another sk
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Cooking tools:
- Skillet
- Stove
- Lighter
Ingredients
- Salt
- ½ cup butter
- ⅓ cup Scotch whisky or cognac
- Freshly ground black pepper
- 1 cup heavy cream
- ½ teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon Dijon mustard
- Juice of ½ lemon
- ½ teaspoon glace de viande or meat extract
- 1 frying chicken (3 pounds), cut into serving pieces
- ¼ cup peanut oil
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