| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chicken fryer; cut up |
|
|
Salt and pepper |
| 2 |
tb |
Butter |
| 1 |
tb |
Oil |
| 1 |
ts |
Tarragon |
| 2 |
|
Thick scallions |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
Clean chicken. In 12" skillet, over medium heat, melt butter. When
bubbly, add chicken pieces, skin side down. Saute 20 minutes till deep
golden-brown color. Shake pan now and then so chicken doesn't stick to the
bottom.
Turn chicken pieces. Sprinkle half the tarragon into the butter. Saute
chicken 20 minutes more. Remove chicken to large plate or platter. Pour
grease out of skillet into a cup.
Remove root end of scallions. Slice scallions lengthwise, then cut them up
in thin slivers crosswise. Add scallions and other half of tarragon to
skillet. Return 1 tablespoon of grease from cup to skillet.
Cook, stirring, 1 minute over medium heat. Pour in chicken broth. Cook
and scrape the bottom of skillet with wooden spoon to swirl all collected
bits into broth. Let bubble 1-2 minutes. Pour all over chicken
Posted to EAT-L Digest 26 Aug 96
Date: Sat, 17 Aug 1996 14:26:48 -0400
From: Cheryl Constantine <Nickaduck@AOL.COM>
NOTES : Serve with Zucchini Southern Style and Buttered Noodles.
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