Chicken Leony Recipe
Summary
Ingredients
| Broilers | 2 1 1/2 Pound | |
| Salt | To Taste | |
| Pepper | 1 | |
| 3 tablesp. butter, margarine, fat, or salad oil | ||
| Chopped | 1/4 Pound | |
| 1 tablesp. minced onion | ||
| 2 tablesp. Sherry | ||
| 1 c. light or heavy cream or top milk | ||
| Chicken broth | 1 Cup (16 tbs) | |
Directions
Have butcher remove necks and backbones and quarter broilers.
Simmer backbones, necks, and giblets in 2 c cold water until tender, then strain to make 1 c chicken broth.
Wash, dry, and sprinkle both sides of the broilers with salt and pepper.
Brown pieces of chicken on both sides in the butter in a skillet.
Cook washed spinach for 5 min.; drain, and chop.
Add all remaining ingredients; pour over chicken in skillet; cover, and simmer 45 min., or until tender.
Thicken sauce, if desired.
Simmer backbones, necks, and giblets in 2 c cold water until tender, then strain to make 1 c chicken broth.
Wash, dry, and sprinkle both sides of the broilers with salt and pepper.
Brown pieces of chicken on both sides in the butter in a skillet.
Cook washed spinach for 5 min.; drain, and chop.
Add all remaining ingredients; pour over chicken in skillet; cover, and simmer 45 min., or until tender.
Thicken sauce, if desired.
Chef
