| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 4 | lb | Cut up chicken |
| 1/2 | c | + 2 Tbls. flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | pn | Allspice |
| 1/8 | ts | Nutmeg 3/4 cup unsalted butter |
| 2 | tb | Vegetable oil |
| 1 | c | Chicken stock |
| 1 | c | Whipping cream |
| Salt & pepper | ||
| 1 | ts | Bourbon |
INSTRUCTIONS
Remove skin from chicken. Combine 1/2 cup flour, 1/2 tsp. salt, pepper, allspice & nutmeg in large paper bag. Place chicken a few pieces as a time in bag & shake to coat evenly. Heat oven to 275. Melt 1/2 cup butter with 1 Tbls. oil in large, heavy skillet over med low heat. (Do not let butter burn.) Gently place chicken in skillet. Do not crowd pieces; use 2 skillets if necessary. Saute over med low until golden, 12 minutes on each side. Add more oil & butter as needed. Remove chicken; drain on paper towels. Place chicken in shallow baking pan; transfer to oven. Bake chicken uncovered 30 minutes to 1 hour. Meanwhile, drain all but 2 Tbls. fat from skillet. Stir in 2 Tbls. flour over low heat; cook, stirring constantly, 2 minutes. Whisk in stock, scraping bottom & sides of pan. Stir in cream; cook over low heat for 20 minutes. Season with salt & pepper. Just before serving, add bourbon. Spoon some of the sauce over chicken; pass remaining sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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