Chicken Salad - cooking recipe

Ingredients

1 whole chicken
1 c. sour cream
1 bunch green onions
1 c. green seedless grapes
6 cloves
1 c. chopped fresh parsley
1 c. walnuts
6 medium potatoes
4 Tbsp. white wine
1 large onion
freshly ground pepper
salt to taste
2 broiling chickens, cut into quarters (remove back and backbones)
3 Tbsp. olive oil
40 cloves garlic, peeled * (if cloves are small, increase number)
2 medium or 1 large carrot, cut into matchsticks
2 ribs celery, cut into matchsticks
2 large onions, cut into matchsticks
1/2 c. chopped parsley
1 c. dry white wine
1/2 c. cognac or more
salt and pepper

Preparation

Rub chicken in oil and brown in skillet.
While browning chicken, sweat the vegetables in Dutch oven casserole.
In casserole, make a bottom layer of carrot, celery, onion and garlics.
Over first layer, lay the chicken and sprinkle with salt and pepper, then with parsley.
Make one more layer of the vegetables, ending with chicken.
Add cognac, warmed, and flambe carefully.
Season the top layer and add the wine.
Place a double layer of foil over the casserole and then add the lid.
Heat briefly on top of stove burner, then place in the preheated oven for 1 1/4 hours.
Serve chicken directly from the casserole.
A delicious sauce is self made, the garlics cook down to a soft and wonderful nutty flavor.
Serve with plenty of crusty French bread, wine, fresh fruits for dessert.