| 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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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