2¼ to 3 lb roasting chicken
1-2 oz butter (28 to 56g)
1 large fresh mango
salt and pepper
1 Tbl seasoned flour
2 medium-size onions, sliced finely
¼- ½ pint jellied chicken stock (made from giblets)
¼ pint double cream.
Joint the chicken and roll pieces in seasoned flour. Heat a saute pan, drop in the butter and when foaming, put in the chicken, skin side down and brown slowly on all sides. Remove and keep warm.
Add the onion to the pan and cook slowly until turning colour. Add the sliced mango and continue frying until golden brown.
Replace chicken in pan, pour in stock, season, cover and simmer generally for 35 to 40 minutes. Stir in cream and serve with boiled rice.
DATE: May 1986
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