Chicken Shortcake Eileen Recipe

Chicken Shortcake Eileen Recipe

Ingredients

• 2 (2 1/2 pound) Delmarva broilers – cut up (Leave thigh
• 1/2 cup flour
• 2 teaspoons salt
• 1 teaspoon paprika
• 3 tablespoons fat
• 1/4 cup water
• 1/2 cup concord grape jelly
• 1/4 cup dry sherry wine
• 1 SHORT DOUGH
• 2 cups sifted flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup butter
• 1/3 cup fat (preferably chicken fat)
• 1 egg yolk
• 1/2 cup hot water

Method

1. Sift flour, salt and paprika into paper bag; add pieces of chicken; shake well; then saute in hot fat until golden brown.
2. Add water, cover and steam until tender (about 15 minutes) and no liquid remains.
3. Remove from skillet and arrange attractively in oven dish.
4. Cover with the jelly which has been partially melted and diluted with the wine.
5. While the chicken is steaming, prepare short dough.
6. Sift together the dry ingredients; combine other ingredients, mixing with fork until fat is in pieces the size of peas.
7. Stir into dry mixture, blending well, and knead on lightly floured surface.
8. Pat out to 1/2 inch thickness in shape to fit oven dish, and place over chicken.
9. Bake in a hot oven 425-450 F about 35 – 40 minutes, or until toping is baked.
10. Turn out serving platter.

Full List of Chicken Recipes
Full List of Shortcake Recipes