| Ingredients: |
2 chicken halves, trimmed of fat and cleaned and wiped dry
Paprika and flour
Sauce:
2 large white or yellow onions
1 bunch fresh basil leaves
1/2 bunch parsley leaves
6 to 7 garlic cloves, coarsely chopped
1/2 stick celery, peeled
1/2 cup pistachio nuts, coarsely chopped
1 t. salt
1/2 t. white pepper
1 cube butter, melted in pan
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| Preparation - Directions: |
Place chicken bone side up in baking dish after being dredged with 2 teaspoons paprika and 1/2 cup flour, or as required. Do not crowd chicken. Bake 20 minutes in 350° oven (325° for glass) and turn upright.
Meanwhile, before turning chicken, make sauce. A food processor is good in mixing the sauce. Have onions coarsely chopped and process periodically with the basil, parsley, garlic, celery and nuts. Onions can be mushy, before adding balance of items.
Put this mixture in pan that has the melted butter and cook slowly, watching constantly and stirring occasionally until onions are cooked, about 10 to 15 minutes. Use low heat. Add salt and pepper. If butter reduces, add a bit more. Add white wine and heat.
When chicken is turned, baste lightly with sauce and continue cooking. When chicken is brown and done, remove major fat from pan. Pour sauce over and serve. Do not discard good drippings.
Chicken can be roasted in quarters and placed in serving dish and then pour sauce over, whichever is adaptable to chef. If homemade pesto made without cheese is available, it will substitute for the basil, celery, garlic, but use onions and nuts.
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