| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Dutch | Poultry, Main dish | 4 | Servings |
INGREDIENTS
| 1 | Batch Fricasseed Chicken (3-1/2 to 4 lbs recipe) with sauce (See RECIPE) | |
| 1/2 | c | Milk |
| 1 | pn | Ground cloves |
| 1/4 | lb | Virginia ham or prosciutto in 1/2-in dice |
| 10 | oz | Frozen peas |
| 1 | tb | Chopped parsley; for garnish |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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