If I had to pick one subject in which to entrust the quixotic Elizabeth Taylor’s judgement, it would definitely be jewelry. But if I had to chose a second, it would be food, which is why I’ve chosen to share her chicken recipe over the scores of celebrity chicken recipes that reside in the Eating With The Stars archive. I figure when it came to food, La Liz wasn’t playin’! So here is an extremely simple Liz Taylor chicken recipe from the 1970s.
Though it may seem hard to imagine the regal Taylor in the kitchen—after all she was the closest thing to American royalty that we ever had—the great movie star was said to actually be quite down-to-earth, a notion that seems at odds with her jet set persona. If anyone has the inclination to actually try it, please let us know if Elizabeth’s chicken really clucks!
Elizabeth Taylor’s Chicken Steamed in Wine
3-4 lb. broiler-fryer, cut in pieces
4 tbsp. all-purpose flour
4 tbsp. vegetable or olive oil
1 small sliced onion
2 bay leaves
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. minced parsley
1 1/2 cups dry sauterne wine
Place chicken and flour in large bag and shake until chicken pieces are lightly coated. Brown chicken on all sides in oil in 12-inch heavy skillet or Dutch oven, about 15 minutes. Combine rest of ingredients in small bowl and pour over chicken. Cover. Simmer 1 hour, or until tender and juice runs clear when chicken is pierced with a fork. Remove bay leaves before serving.
Serves 6 to 8