Chicken a seville
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| ½ | pounds | Fresh mushrooms |
| 3 | eaches | To 4 Tbsp. Olive Oil |
| 3 | pounds | Chicken |
| 1 | pack | Long grain wild rice mix |
| ¾ | teaspoon | Oregano |
| 1 | each | Heat butter in large skillet & stir in mushrooms. Cook until |
| 1 | large | Clove Garlic |
| 2 | cups | Chicken Broth |
| 12 | eaches | Very small white onions |
| 1 | cup | Pimento stuffed green olives |
| 1 | cup | Dry white wine |
| ½ | cup | Toasted blanched almonds |
Directions
lightly browned, stirring occasionally. Remove from pan & set aside.
Pour oil into pan & heat. 2. Coat chicken with blend of flour, salt & pepper. Fry in hot oil until browned on all sides, remove & keep warm. 3. Mix rice & garlic with oil in pan & stir in 1 Cup of broth.
Turn contents of skillet into roasting dish. Put Onions, chicken, mushrooms, & olives & almonds into pan. Sprinkle oregano. 4. Bake covered 375 about 45 min. or until rice is tender. Shared By: Pat Stockett
Submitted By PAT STOCKETT On 05-05-95