Chicken With Nut Gravy Recipe
Ingredients
| Broilers - 2 2-1/2-pound, disjointed | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cognac | 3 Tablespoon (Special oil - 4 tablespoons) | |
| Onions | 1 Cup (16 tbs), chopped (Special oil - 4 tablespoons) | |
| Green peppers - 1-1/2 cups, diced | ||
| Tomato Paste | 2 Teaspoon (Special oil - 4 tablespoons) | |
| Chicken broth | 2 Cup (16 tbs) (Special oil - 4 tablespoons) | |
| Walnuts | 1/4 Cup (16 tbs), chopped (Special oil - 4 tablespoons) | |
Directions
GETTING READY
1 Wash the chickens throughly and dry.
2 Prepare amixture of flour and salt and roll the chicken in it.
MAKING
3 In a skillet, heat 3 tablespoons of oil and brown the chicken pieces in it.
4 Transfer to a casserole or Dutch oven.
5 Gently heat the cognac, pour it over the chicken, and set aflame.
6 In the skillet, add the remaining oil and saute the onions and green peppers 10 minutes.
7 Stir in the tomato paste, broth and walnuts.
8 Cover and bake in 350 degrees fahrenheit oven for 45 minutes or until tender.
9 Bake uncovered for the last 10 minutes.
SERVING
10 Serve hot.
1 Wash the chickens throughly and dry.
2 Prepare amixture of flour and salt and roll the chicken in it.
MAKING
3 In a skillet, heat 3 tablespoons of oil and brown the chicken pieces in it.
4 Transfer to a casserole or Dutch oven.
5 Gently heat the cognac, pour it over the chicken, and set aflame.
6 In the skillet, add the remaining oil and saute the onions and green peppers 10 minutes.
7 Stir in the tomato paste, broth and walnuts.
8 Cover and bake in 350 degrees fahrenheit oven for 45 minutes or until tender.
9 Bake uncovered for the last 10 minutes.
SERVING
10 Serve hot.
Chef
