Plantation Shortcake
from Recipes from The Olde Pink House

1 plump chicken
Water to cover
Salt
Freshly ground black pepper
1 medium onion
Flour
1 cup sliced mushrooms
1 cup chopped green onion
1/2 cup chopped pimientos
1/2 cup dry white wine
1/2 cup cooked baby lima beans
Cornbread, baked in a square pan
Chopped hard-boiled egg for topping
Watercress for garnish

Place hen in a large, heavy pot and cover with water. Add salt, freshly ground black pepper and the onion. Bring quickly to a boil, reduce heat and simmer for about 1 1/2 hours, or until tender.

Cool the chicken in its own stock. Remove from pot, reserving the stock. Pull the meat from the bones and cut into bite-sized pieces.

Blend a few tablespoons of the stock with a little flour until smooth; stir this mixture back into the stock and cook over medium heat, stirring occasionally. Add more flour as necessary, until the stock is thickened.

Add the sliced mushrooms, chopped green onion, chopped pimientos and the white wine. Simmer over low heat for about 5 minutes. Add the baby lima beans and heat through.

Cut the cornbread into squares, then slice the squares in half through the middle, as for shortcake. To assemble the dish, place the bottom halves for the cornbread squares on individual dinner plates and top with some of the chicken mixture. Replace the top halves of the cornbread squares, then top with more chicken. Sprinkle each serving with chopped hard-boiled egg and garnish with a sprig of watercress. Serve immediately.

Serves 6 - 8