Braised Chicken With Cashew Rice Stuffing Recipe
Ingredients
2 cups steamed browned rice
1 cup coarsely chopped cashew nut meats
3 tablespoons each melted butter and sherry or apple juice
1/2 cup each chopped onion and diced celery
1 clove garlic, minced or mashed
1/2 teaspoon freshly ground pepper
1/4 teaspoon each ground ginger and mace
1/8 teaspoon each crumbled dried savory and thyme
2 tablespoons minced parsley
2 frying chickens, about
2 pounds each
Flour seasoned with salt and pepper
4 tablespoons each butter and bacon drippings
1 1/2 cups dry white table wine or chicken broth
Directions
For the stuffing toss together rice, nut meats, melted butter, sherry, onion, celery, garlic, pepper, ginger, mace, savory, thyme, and parsley.
Stuff the chickens lightly; skewer the openings closed, and truss the legs together with twine.
Dust with seasoned flour and, using a large Dutch oven, brown on all sides in a mixture of the butter and drippings.
Pour in 1/2 cup of the wine or broth; cover and simmer until tender, about 1 hour.
Baste occasionally and add more wine when needed.
Remove chickens to a hot platter, and thicken liquid, if desired.
Stuff the chickens lightly; skewer the openings closed, and truss the legs together with twine.
Dust with seasoned flour and, using a large Dutch oven, brown on all sides in a mixture of the butter and drippings.
Pour in 1/2 cup of the wine or broth; cover and simmer until tender, about 1 hour.
Baste occasionally and add more wine when needed.
Remove chickens to a hot platter, and thicken liquid, if desired.
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