Chicken With Cashews Recipe
Ingredients
| 2 broiler-fryer chickens (about 2 pounds each), cut in pieces | ||
| Lime | 1 , halved | |
| Salt, freshly ground pepper, and cayenne or red pepper | ||
| Peanut oil | 1/2 Cup (16 tbs) | |
| Shallots | 4 , minced | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Cashews | 1 Cup (16 tbs) | |
| 1/2 cup amber rum | ||
| Butter | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
Directions
Rub chicken with the cut side of lime.
Season with salt, pepper, and cayenne.
Heat oil in a dutch oven and saute the chicken until golden brown.
Add shallots and brown.
Add wine and chicken broth.
Cover.
Simmer over low heat 25 minutes.
Add cashews and simmer about 10 minutes.
Remove chicken and cashews with a slotted spoon and keep warm.
Remove excess fat from Dutch oven, leaving drippings.
Deglaze with rum.
Mix butter and cornstarch and add to drippings.
Cook over high heat, stirring constantly, until sauce is slightly thicker.
Pour sauce over chicken and nuts.
Serve with bananas a antillaise and guava Jelly
Season with salt, pepper, and cayenne.
Heat oil in a dutch oven and saute the chicken until golden brown.
Add shallots and brown.
Add wine and chicken broth.
Cover.
Simmer over low heat 25 minutes.
Add cashews and simmer about 10 minutes.
Remove chicken and cashews with a slotted spoon and keep warm.
Remove excess fat from Dutch oven, leaving drippings.
Deglaze with rum.
Mix butter and cornstarch and add to drippings.
Cook over high heat, stirring constantly, until sauce is slightly thicker.
Pour sauce over chicken and nuts.
Serve with bananas a antillaise and guava Jelly
Chef
