Basil Baked Chicken in Cups Recipe
Ingredients
| 1 broiler-fryer | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Vegetable oil | 3 Tablespoon | |
| 3 medium-size tomatoes, peeled and quartered | ||
| 1/4 cup pimiento-stuff ed olives, sliced | ||
| Onion | 1 Large, chopped | |
| 1 large green pepper, halved, seeded and chopped | ||
| Basil leaf | 1 Teaspoon, crumbled | |
| Seasoned salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
1. Cut wings from chicken. Remove giblets and neck from chicken package and place (except liver) with wings, water, and the 1/4 teaspoon salt in a small saucepan; cover. Simmer 45 minutes. Add liver; cover; cook 15 minutes longer. Strain broth into a small bowl; reserve for Step 4. Chop gib lets and the meat from wings and neck; reserve.
2. Cut chicken into serving-size pieces. Shake chicken, a few pieces at a time, in a plastic bag with flour to coat; tap off excess. Reserve 1 tablespoon of the flour
3. Saute chicken in butter or margarine and oil, turning once, about 15 minutes, or until golden brown, in a large skillet. Place chicken in a 10-cup baking dish. Add tomatoes and olives.
4. Add onion and green pepper to drippings in skillet; saute until tender. Stir in basil, the 1 tablespoon reserved flour, seasoned salt and paprika. Cook 1 minute, stirring constantly. Stir in 1 cup of the reserved broth; cook and stir until sauce thickens and bubbles 1 minute. Stir in chopped chicken and giblets, and cheese. Pour over chicken and vegetables; cover.
5. Bake in moderate oven (350°) 50 minutes, or until chicken is tender.
2. Cut chicken into serving-size pieces. Shake chicken, a few pieces at a time, in a plastic bag with flour to coat; tap off excess. Reserve 1 tablespoon of the flour
3. Saute chicken in butter or margarine and oil, turning once, about 15 minutes, or until golden brown, in a large skillet. Place chicken in a 10-cup baking dish. Add tomatoes and olives.
4. Add onion and green pepper to drippings in skillet; saute until tender. Stir in basil, the 1 tablespoon reserved flour, seasoned salt and paprika. Cook 1 minute, stirring constantly. Stir in 1 cup of the reserved broth; cook and stir until sauce thickens and bubbles 1 minute. Stir in chopped chicken and giblets, and cheese. Pour over chicken and vegetables; cover.
5. Bake in moderate oven (350°) 50 minutes, or until chicken is tender.
Chef
