Chicken contadine ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken pieces | |
| Flour seasoned with salt and pepper | ||
| 2 | tablespoons | Butter |
| 1 | Onion, finely chopped | |
| ½ | cup | Dry vermouth |
| 2 | teaspoons | Tomato sauce |
| ½ | teaspoon | Cinnamon |
| ½ | cup | Heavy whipping cream |
| ½ | cup | Chopped parsley |
Directions
Preheat oven to 375. Skin chicken and coat with seasoned flour. Melt butter in large frying pan and saute onion until translucent. Add chicken pieces and brown on all sides. transfer chicken and onions to casserole dish. Pour vermouth into same frying pan and ignite. When flames die down, stir in tomato sauce and cinnamon. Mix well, then pour over chicken, Bake for 1 hour or until chicken is tender. To serve, stir in cream and sprinkle with parsley. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95