 |
|
|
|
 |
|
 |
| |
| Home -> [Chicken, French, Poultry, Western European] -> [Chicken provencale Recipe] |
Chicken provencale
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, French, Poultry, Western European |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 6
| x | Chicken, boned | | 4
| tbsp | Olive oil | | 2
| tbsp | Butter | | 1
| | Onion, chopped, medium | | 1
| | Celery, chopped, stalk | | 1
| cup | Water, boiling | | 2
| cup | Bouillon, chicken | | 8
| oz | Tomato, can | | 4
| tbsp | Flour | | 1/4
| cup | Sherry | | 2
| tbsp | Parsley, chopped |
|
Procedures:
| 1 | Debone chicken and remove skin. | | 2 | In large skillet heat butter and oil. | | 3 | Saute" chicken on both sides until brown. | | 4 | Remove from pan. | | 5 | In same skillet saute" onions and celery about 5 minutes. | | 6 | Blend in flour; slowly add water with chicken bouillon dissolved in it. | | 7 | Add can of whole tomatoes and stir till mixture comes to a boil. | | 8 | Season with salt + pepper. | | 9 | Add chicken, sherry and parsley. | | 10 | Cover, simmer until tender, about 30 minutes. |
|
|
|
|
|
|
|
|
|
|
