Baked chicken. Cornish hen is low growth, and very tasty, and being baked in the oven, give a hundred points ahead ordinary broilers both in taste and in the supply of elegance.
Chicken-Cornish - 1 piece
White bread stale - 100 grams
Milk - 250 ml
Onions - 1 piece
Cloves dried (buds) - 2 pieces
Vegetable oil - 1 tsp
Strips of bacon with streaks of fat - 2 pieces
Butter - 15 grams
Flour - 1 tsp
White wine - 50 ml
Chicken broth - 200 ml
Jam made from red currant - to taste
How to cook the chicken in the oven
In a saucepan, soak bread in milk for 1 hour, adding 1/2 onion - laced with cloves and a little freshly ground black pepper.
Heat the oven to 220 C. Cover the chicken strips and bacon bake breast up on a baking sheet for 8-10 minutes, until the bacon will not be crispy. Carefully remove the bacon, pour chicken fat and bake for another 15-20 minutes, until tender. Put on the board, cover with foil.
In a saucepan with milk, add butter,warm up and boil over low heat for 2 minutes. If the sauce is too thick, add more milk. Remove from heat, remove the onions, season. Cover and let cool.
In a baking dish, add the flour, stirwhisk, pour in the wine and 50 ml of broth, strain the mixture into a small saucepan. Add remaining broth and stir, bring to a boil. Add currant jam to taste, let gravy simmer for a couple of minutes to Uvarov.
Serve the chicken completely - with baked bacon, bread sauce and gravy. On a side dish - mashed potatoes or steamed green vegetables.