Chicken francais

Yield: 4 Servings

Measure Ingredient
1 tablespoon Corn oil
1 \N Onion,large,chopped
1 can Tomatoes,undrained(16oz)
¼ pounds Ham,sut in julienne strips
½ teaspoon Cinnamon,ground
1 pinch Nutmeg,ground
\N \N Scallions,cut in 2\" pieces
1 \N Chicken,cut in pieces(3-4lb)
2 \N Garlic cloves,chopped
1 cup Chicken broth
½ teaspoon Tabasco sauce
1 pinch Cloves,ground
4 \N Carrots,large,cut/2\" pieces
\N \N Rice,hot cooked

1. Heat oil in a large skillet; brown chicken pieces on all sides. 2. Remove chicken and set aside. 3. Saute onion and garlic in the same skillet until golden; drain excess fat.

4. Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and nutmeg to skillet; mix well.

5. Return chicken to skillet; cover and simmer 15 minutes. 6. Add carrots and scallions; cover and cook 10 minutes longer, or until chicken is tender.

7. Remove chicken and vegetables with a slotted spoon to serving platter; keep warm.

8. Cook pan juices over high heat, uncovered, until reduced by half; spoon over chicken.

9. Serve with rice if desired.

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