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