Poulet a la Grafenwoehr
The Junior League of Memphis, Tennessee
A Man’s Taste
4 chicken breasts
1/2 cup oil
1 cup vinegar
Juice of 1 lemon
Thyme
Salt and pepper to taste
1 onion, diced
2 large cloves of garlic, pressed
2 tablespoons flour
Butter
1 cup milk
1/2 cup dry white wine
1/4 teaspoon dry mustard
Make a mixture of the oil, vinegar, and lemon juice. Dust chicken breasts with thyme and salt and pepper to taste. Place chicken in mixture then cook at 400° for about an hour, or until chicken is brown. It is best to cover the chicken to prevent excessive drying. When chicken is done remove it from the liquid and drain well.
Sauté the diced onion in some butter with the pressed garlic. Sprinkle in the flour and cook well. You may need to add a little more butter now if it has cooked down too much. Add the milk, white wine, and dry mustard. Salt and pepper to taste and cook the sauce until it thickens slightly.
Put the sauce on the chicken and eat it. It is good with a variety of vegetable dishes, especially roasted potatoes.
Don’t be put off by the name as it is very easy to make.
Yield: 4 servings
Notes:
Halved this with great success
Since it wasn’t specified I used olive oil and white balsamic vinegar
Used chicken thighs and heavy cream as that’s what I had on hand