In honor (or rather acknowledgement) of Fashion Week, here’s a recipe from 1955’s Fashion Cooks, by the Fashion Group of Chicago. It was contributed by Patricia Dougherty Boysen, the past regional director of the Fashion Group of Chicago, and it’s the sort of recipe that never goes out of fashion. I’d omit the teaspoon of “kitchen sauce” (Kitchen Bouquet) from the recipe, on the grounds that these days, few people have such an item in their kitchen. If you brown the chicken sufficiently before baking, it should have a lovely color without the kitchen sauce.
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