Chicken Francais
Source of Recipe
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1 tablespoon corn oil
1 chicken, cut in pieces (3-4 lb)
1 onion, chopped
2 garlic cloves, chopped
16 oz can tomatoes, undrained
1 cup chicken broth
1/4 pound ham, cut in julienne strips
1/2 teaspoon Tabasco sauce
1/2 teaspoon cinnamon, ground
1 pinch cloves, ground
1 pinch nutmeg, ground
4 carrots, cut into 2" pieces
1 scallion, cut into 2" pieces
hot cooked rice
Heat oil in a large skillet, brown chicken pieces on all sides.
Remove chicken and set aside. Saute onion and garlic in the same
skillet until golden, drain excess fat.
Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and nutmeg
to skillet, mix well. Return chicken to skillet, cover and simmer
15 minutes. Add carrots and scallions, cover and cook 10 minutes
longer, or until chicken is tender.
Remove chicken and vegetables with a slotted spoon to serving
platter, keep warm. Cook pan juices over high heat, uncovered,
until reduced by half, spoon over chicken. Serve with rice if
desired.
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