Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 \N | Chicken thighs |
| 6 tablespoons | Flour -- divided |
| 1½ teaspoon | Salt -- divided |
| ½ teaspoon | Pepper -- divided |
| ⅔ cup | Sliced carrots |
| ½ cup | Chopped celery |
| ½ cup | Chopped onion |
| 1 \N | Clove garlic -- minced |
| ¼ teaspoon | Thyme |
| ¼ teaspoon | Marjoram |
| 3 \N | Whole cloves |
| ¼ cup | Water |
| ¼ cup | Vinegar |
| 2 cups | Chicken broth |
| ¼ cup | Tomato paste |
In a medium bowl, mix together 4 TBSP. of the flour, 1 TSP. salt, and ¼ TSP. of the pepper. Add the thighs, one at a time, dredging to coat; set aside. In same bowl, make stew mixture by mixing the vegetables, garlic, herbs, cloves, water and vinegar. Pour into a lightly greased large shallow baking dish. Arrange the chicken on top of the mixture. Bake, uncovered in a 425 degree oven for 30 minutes. Reduce the heat to 325 and cook about 15 minutes more, or until juices from chicken run clear. Remove chicken pieces to a platter and keep warm. In a small frying pan, place the stew mixture and heat on medium. Add remaining 2 TBSP. flour, ½ TSP.
salt and the ¼ TSP. pepper, stirring until smooth. Gradually add the chicken broth and tomato paste, stirring; simmer on low heat, stirring often, for about 5 minutes. Pour this mixture over the warm chicken and serve with fluffy hot rice.
Recipe By : AUNT SALLI
From: Date: 05/30