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| Home -> [Entrees, Poultry] -> [Williamsburg chicken, as served at london town publik house Recipe] |
Williamsburg chicken, as served at london town publik house
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| each | Envelope unflavored gelatin | | 4
| cup | Chicken, cooked, diced | | 1
| cup | Canned peas, drained | | 1 1/2
| cup | Mayonnaise | | 1/3
| cup | Pecans, chopped | | 2
| each | Eggs, hard cooked, chopped | | 1
| x | Green grapes for garnish | | 2
| cup | Celery, diced | | 1/2
| cup | Stuffed olives, sliced | | 2
| tbsp | Lemon juice | | 1
| x | Salt & pepper to taste | | 1/4
| tbsp | Leaf thyme | | 1 1/2
| cup | Chicken broth | | 1
| x | Oil |
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Procedures:
| 1 | Oil a 10" x 13" pan. | | 2 | Soften the gelatin in a little cold water or chicken broth. | | 3 | Place over low heat and stir until it dissolves. | | 4 | Cool and stir in lemon juice, salt, pepper and thyme. | | 5 | Ix well into the broth and mayonnaise. | | 6 | Add all other ingredients (except grapes) and pour into pan. | | 7 | Place in refrigerator overnight or for several hours until set. | | 8 | Decorate with halved grapes and serve over salad greens |
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