| | Directions | | Remove skin fom chicken pieces. Season with salt, pepper, nutmeg, mace and a slight sprinkling of marjoram. Place seasoned chicken pieces in a stew pan. Pour in cream and add butter which has already been rolled in flour. Cover pan tightly and set on medium-low heat and gently simmer until chicken is very tender. Do not boil. Cook for 1 hour. Serve hot. Serves about 6 to 8 people. |
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