| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main, Dishes | 1 | Servings | |
INGREDIENTS
| 8 | Chicken thighs | |
| 6 | tb | Flour — divided |
| 1 1/2 | ts | Salt — divided |
| 1/2 | ts | Pepper — divided |
| 2/3 | c | Sliced carrots |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic — minced | |
| 1/4 | ts | Thyme |
| 1/4 | ts | Marjoram |
| 3 | Whole cloves | |
| 1/4 | c | Water |
| 1/4 | c | Vinegar |
| 2 | c | Chicken broth |
| 1/4 | c | Tomato paste |
INSTRUCTIONS
In a medium bowl, mix together 4 TBSP. of the flour, 1 TSP. salt, and 1/4 TSP. of the pepper. Add the thighs, one at a time, dredging to coat; set aside. In same bowl, make stew mixture by mixing the vegetables, garlic, herbs, cloves, water and vinegar. Pour into a lightly greased large shallow baking dish. Arrange the chicken on top of the mixture. Bake, uncovered in a 425 degree oven for 30 minutes. Reduce the heat to 325 and cook about 15 minutes more, or until juices from chicken run clear. Remove chicken pieces to a platter and keep warm. In a small frying pan, place the stew mixture and heat on medium. Add remaining 2 TBSP. flour, 1/2 TSP. salt and the 1/4 TSP. pepper, stirring until smooth. Gradually add the chicken broth and tomato paste, stirring; simmer on low heat, stirring often, for about 5 minutes. Pour this mixture over the warm chicken and serve with fluffy hot rice. Recipe By : AUNT SALLI From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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