Poulet Majorca

• parsley, chopped
• 1 roasting chicken
• 2 onions
• 1 bouquet garni
• 1 tablespoon cornflour
• 1 1/2 ounces butter
• 1 large orange
• 1/2 pint chicken stock
• 1 sweet red pepper
• 1/4 pint white wine

1. IF USING A BOILING CHICKEN, TREAT IT FIRST THIS WAY.
2. put a rasher of bacon into a thick pan with (roasting chicken or treated boiling chicken).
3. an onion, place the chicken on this, cover the pan tightly and set on low heat for about 1 and 1/2 hours.
4. Put the herbs inside the bird with 1/2 the butter, smearing the remainder over the bird, and set the chicken in a casserole.
5. place the thinly sliced onion around the chicken and add freshly ground pepper.
6. Pour over the chicken the stock and wine.
7. braise gently in the oven uncovered for about 1 hour.
8. When half done add the finely sliced orange, the red pepper, shredded and blanched.
9. Continue cooking.
10. at the last minute take out the chicken, carve, reduce the gravy, thicken it with the cornflour, reboil and replace the chicken.
11. sprinkle the chopped parsley.
12. Serve with crist saute potatoes.
13. WHEN SWEET PEPPERS ARE OUT OF SEASON, USE A TEASPOON OF PAPRIKA PEPPER.

parsley, chicken, onions, bouquet garni, cornflour, butter, orange, chicken stock, sweet red pepper, white wine

Taken from www.food.com/recipe/poulet-majorca-172004 (may not work)