| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Cut up chicken |
| 1/2 |
c |
+ 2 Tbls. flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
pn |
Allspice |
| 1/8 |
ts |
Nutmeg 3/4 cup unsalted butter |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Chicken stock |
| 1 |
c |
Whipping cream |
|
|
Salt & pepper |
| 1 |
ts |
Bourbon |
INSTRUCTIONS
Remove skin from chicken. Combine 1/2 cup flour, 1/2 tsp. salt,
pepper, allspice & nutmeg in large paper bag. Place chicken a few
pieces as a time in bag & shake to coat evenly. Heat oven to 275.
Melt 1/2 cup butter with 1 Tbls. oil in large, heavy skillet over med
low heat. (Do not let butter burn.) Gently place chicken in skillet.
Do not crowd pieces; use 2 skillets if necessary. Saute over med low
until golden, 12 minutes on each side. Add more oil & butter as
needed. Remove chicken; drain on paper towels. Place chicken in
shallow baking pan; transfer to oven. Bake chicken uncovered 30
minutes to 1 hour. Meanwhile, drain all but 2 Tbls. fat from skillet.
Stir in 2 Tbls. flour over low heat; cook, stirring constantly, 2
minutes. Whisk in stock, scraping bottom & sides of pan. Stir in
cream; cook over low heat for 20 minutes. Season with salt & pepper.
Just before serving, add bourbon. Spoon some of the sauce over
chicken; pass remaining sauce.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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