| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 3 | lb | Chicken Pieces |
| 1/2 | c | Self Rising Flour |
| 1/2 | ts | Paprika |
| 1/4 | ts | Poultry Seasoning |
| 1/4 | ts | Pepper |
| 2 | tb | All Purpose Flour |
| 1 1/2 | c | Whipping Cream |
| Salt | ||
| Pepper | ||
| Vegetable Oil | ||
| 2 | tb | Pan Drippings (See Instructions) |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date: Wed, 21 Aug 1996 07:07:23 -0800 Coat the chicken pieces liberally with a mixture of the self rising flour, paprika, poultry seasoning and pepper. Heat 1" of oil in a frying pan to about 300 degrees. Add the chicken. Cover. Cook until browned on all sides (about 15 minutes). Turn the chicken. Recover. Cook until the chicken is tender and the juices run clear when the thickest pieces are pierced with a fork (15-20 minutes). Transfer the chicken to a serving platter - keep warm. Drain all but the measured amount of drippings from the pan (See Ingredients). Stir in the flour. Cook at about 225 degrees for 2 minutes, scraping the bottom of the pan with a wooden spoon to get up the browned bits. Gradually stir in the cream. Cook at about 300 degrees until thickened (2-3 minutes), stirring constantly. Season to taste with salt and pepper. Serve the chicken with the gravy alongside. EAT-L Digest 21 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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