4 Half-chicken breasts,boned,
-skinned
1/2 ts Cumin seeds
1/2 ts Dried sage
1/2 Onion, minced
2 c Dry white wine
4 Garlic cloves, minced
1 c Chicken stock
2 tb Butter
1 tb Flour
1/3 lb Cooked, diced ham
1/4 c Capers, drained, rinsed
Saute onion and garlic in butter until onion is soft. Butter a heavy
casserole large enough to hold all ingredients. Place half the ham in
the bottom, chicken breasts on top, then remaining ham. Sprinkle with
cumin and sage, add sauteed onion and garlic. Add wine and enough
stock to cover the chicken.
Cover the casserole and bake at 325 deg F for 25-30 minutes, or until
chicken is done. Remove chicken and ham from the casserole to a deep
warmed platter. Reduce sauce over high heat, add flour to thicken
slightly. Pour sauce over chicken and ham. Sprinkle with capers and
serve. From: Earl Shelsby Date: 14 Jan 95
From: Dale Shipp Date: 05-14-96
