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Ingredients:
2-1/2 to 3 pounds
chicken breast, thighs, and drumsticks
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1-1/2 cups lower-sodium chicken broth
2 medium-size tomatoes, chopped
2 cups sliced fresh mushrooms
1 medium-size yellow onion, chopped
2 cloves garlic, minced
1-1/2 teaspoons dried thyme leaves
1/4 teaspoon each salt and black pepper
1/4 cup dry sherry or lower-sodium chicken broth
2 tablespoons all-purpose flour
1/4 cup minced parsley
Direction:
Remove and discard chicken skin. Rinse chicken; drain
and pat dry. On a sheet of wax paper, combine the
1/3-cup flour, 1/4-teaspoon salt, and 1/8-teaspoon
pepper. Coat chicken pieces with flour mixture. In a
12-inch nonstick skillet, heat the oil over moderately
high heat. Brown the chicken in the hot oil for 10
minutes or until golden, turning occasionally. Drain
well.
In a large bowl, combine the broth, tomatoes, mushrooms,
onion, garlic, thyme, 1/4 teaspoon salt, and 1/4
teaspoon pepper. Add to skillet.
Bring to a boil. Lower heat and simmer covered, about 30
minutes or until chicken is cooked through. Remove
chicken from skillet. Cover and keep warm.
In a small bowl, whisk together sherry and the 2
tablespoons flour, stir into the mixture in skillet.
Cook over moderate heat, stirring constantly, until
mixture starts to thicken. Cook and stir for 2 minutes
more or until thickened. Stir in parsley. Serve with
chicken.
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For
Details about Ingredients , check your nearest American
Store
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