I made this for our dinner Saturday. I used this recipe:
It is from my older Good Housekeeping Cookbook from 1963:
First I cut up one of our 5# roosters into parts (breasts, legs and wings). I fried them in our lard and then added the rest of the ingredients ( sadly all store bought ). They simmered together with a lovely aroma. Here it is simmering:
We had French bread to sop up the sauce left in the plate. Here it is in the dinner plate:
This was amazingly good. The dash of cayenne really made it interesting. I may have a new favorite chicken recipe!
P.S. We will have some of our very free range but then frozen chickens for sale next week. Let me know if you are interested.