Chicken Armenian Recipe
Ingredients
1/4 to 1/3 cup butter
2 broiler-fryer chickens (about 2 1/2 pounds each), each cut in 4 pieces
1 large onion, thinly sliced
1 clove garlic, minced or mashed
1 cup tomato juice
1/2 cup Sherry
1 teaspoon paprika
1 1/4 teaspoons salt
Pepper to taste
Armenian Pilaf
Directions
Melt 1/4 cup (1/8 lb.) butter in a large frying pan and fry the chickens on both sides until light brown.
Place skin side down, side by side, in a large shallow baking pan or broiler pan.
Fry the onion in the remaining butter, adding more if necessary, until limp and golden; add the garlic, tomato juice, Sherry, and paprika to the pan; and heat just to the boiling point.
Pour over the chicken.
Sprinkle the chicken with the salt and pepper.
Bake uncovered in a 400° oven for 45 minutes or until light reddish-brown, turning the chicken at the end of the first 20 minutes.
Baste with pan juices several times during last 25 minutes of cooking.
Place skin side down, side by side, in a large shallow baking pan or broiler pan.
Fry the onion in the remaining butter, adding more if necessary, until limp and golden; add the garlic, tomato juice, Sherry, and paprika to the pan; and heat just to the boiling point.
Pour over the chicken.
Sprinkle the chicken with the salt and pepper.
Bake uncovered in a 400° oven for 45 minutes or until light reddish-brown, turning the chicken at the end of the first 20 minutes.
Baste with pan juices several times during last 25 minutes of cooking.
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