Chicken country ham and peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Batch Fricasseed Chicken (3-1/2 to 4 lbs recipe) with sauce (See RECIPE) | |
| ½ | cup | Milk |
| 1 | pinch | Ground cloves |
| ¼ | pounds | Virginia ham or prosciutto in 1/2-in dice |
| 10 | ounces | Frozen peas |
| 1 | tablespoon | Chopped parsley; for garnish |
Directions
PREPARE OR DEFROST 1 batch Fricasseed Chicken. Arrange chicken pieces in a casserole or Dutch oven, cover, place in the oven. Turn oven to 375F and bake for 20 minutes. Meanwhile, place a medium saucepan over medium heat; combine fricassee sauce, milk and cloves in it. Bring to boil. Remove from heat, pour liquid through a fine strainer. Replace liquid in a clean saucepan and add the ham and peas. Place over medium-high heat and cook until liquid is thick enough to coat a wooden spoon. Pour the sauce, ham and peas over the chicken and continue to cook 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter and sprinkle with parsley. Accompany with pasta or rice.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini