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Hungarian Chicken with Golden Raisins
My mother was a fantastic cook and her pastries are still talked about by family members who had the pleasure of eating them. Nothing was too difficult for her and she was not daunted by any recipe. I wrote about her previously On Having a Deaf Mother After my mother died, I tried to sort out her recipes. This was not easy because she had written them on scraps of envelopes, on the backs of grocery receipts, on a napkin in one instance, on backs of letters she had received and on other unusual pieces of paper. Also, a number of these recipes are written in Hungarian. I can not read Hungarian so I still haven’t deciphered all of them. I’m waiting until I find a Hungarian person to help me out. This one was in English, sort of. I don’t think she ever made it but it was passed on to her from a friend. I found it and enjoyed cooking it. Not recently, though, because I don’t have dinner parties any more. I usually just cook for my family when they come to visit, but nothing very complicated. It is very easy, but it has several steps. It is unusual and festive. This will serve six to eight people. 4 pound or larger disjointed chicken
2 teaspoons salt
2 lemon, thinly sliced
½ cup vinegar
½ cup water
½ cup golden raisins
½ cup sugar
1 cup white wine
2 tablespoons flour
3 tablespoons oil or butter
Wash and, if you wish, remove the chicken skin. (It is not as pretty without skin but it is less fattening}. Cover with boiling salted water and simmer for about two hours or until the chicken is done and much of the liquid is cooked away. In the meantime, combine the lemon slices, vinegar and ½ cup of water and cook for 30 minutes. Drain and set aside. Combine the raisins, wine and sugar and cook until the raisins are plumped up. When the chicken is cooked, add the lemon slices. Set aside one cup of the chicken broth. Blend the flour and fat over low heat and stir in the cup of chicken broth. Continue cooking until the mixture is smooth and thickened. Add the raisins in wine stirring to blend the mixture into a sauce. To serve, arrange the chicken on a platter with the lemon slices and pour the raisin sauce over it. Serve with fluffy white rice.
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Contributor's Note
My mother cooked with chicken or duck fat, but I use vegetable oil or butter.
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http://www.julierichman.com
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Your mother sounds an awful lot like my grandmother, especially the part about having recipes and notes written on every little scrap of paper. 
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