Pollo Villeroy (Chicken Villeroy)

1 3 lb. chicken
1 sour orange
2 cloves garlic
1 cup dry wine
1/4 lb. butter
1 onion
1 tsp. salt
1/4 tsp. pepper
SAUCE
1/4 lb. butter
2 cups milk
8 tbs. flour
1/4 tsp. pepper
1 tsp, lemon juice
2 tbs. dry wine
1 t sp. salt
FOR BREADING
4 eggs
2 cups cracker crumbs
oil for frying (at least 1 lb.)

Category: .

Product Description

· Clean chicken and marinate for at least an hour with crushed garlic
and sour orange juice. Saute chicken and onion rings in hot butter.
When golden, season with salt and pepper and add the wine. Cover and
cook over medium heat until tender. Remove bones but try to leave
chicken in large pieces.
Prepare the sauce. Melt butter; blend milk with salt. pepper and
flour and add to butter. Cook until sauce has the consistency of thick
cream. When bottom of casserole may be seen when stirring sauce,
lower heat and add wine and lemon juice. Pour half the sauce into a
serving dish, cover with chicken and then the remaining sauce. Allow
to cool until sauce becomes quite solid. Dip chicken pieces first in
beaten egg then cracker crumbs. Dip a second time and fry in hot oil
(375°F). Serve hot, garnished with lemon rings and sprigs of parsley.
Serves 6.