Poulet Amandine Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Ingredients
| Chicken bouillon cubes | 3 | |
| Hot water | 2 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| 1 fryer, disjointed | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| Celery leaves | 1/2 Cup (16 tbs), minced | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Green onions | 4 , minced | |
| Mushrooms | 1 Small | |
| Slivered almonds | 1/2 Cup (16 tbs) | |
| Onion powder to taste | ||
| Garlic powder to taste | ||
Directions
MAKING
1) In hot water dissolve bouillon cubes.
2) Mix flour, salt, pepper and paprika.
3) Rub the chicken on the flour mixture.
4) Heat the oil in a large casserole and place the chicken with skin side down.
5) Dust flour mixture over chicken. Add celery, parsley, onions, mushrooms and almonds.
6) Sprinkle onion powder and garlic powder on top and pour bouillon.
7) Place in oven and bake in 400-degree oven for about 15 minutes.
8) Reduce temperature to 350 degrees and bake for 1 hour further.
SERVING
9) In a serving plate, serve with rice.
1) In hot water dissolve bouillon cubes.
2) Mix flour, salt, pepper and paprika.
3) Rub the chicken on the flour mixture.
4) Heat the oil in a large casserole and place the chicken with skin side down.
5) Dust flour mixture over chicken. Add celery, parsley, onions, mushrooms and almonds.
6) Sprinkle onion powder and garlic powder on top and pour bouillon.
7) Place in oven and bake in 400-degree oven for about 15 minutes.
8) Reduce temperature to 350 degrees and bake for 1 hour further.
SERVING
9) In a serving plate, serve with rice.
Chef
