ANDALUSIAN CHICKEN
From ozsmom 15 years ago
- 35 minutes to make
- Serves 4
I haven't made this yet, it looks good though. Recipe courtesy of the book READERS DIGEST'S COOK NOW SERVE LATER.
Ingredients
- 1/2 cup flour shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp pepper shopping list
- 1- 3 lb chicken quartered and skinned shopping list
- 1 tbsp olive oil shopping list
- 1 tbsp butter shopping list
- 5 shallots; minced shopping list
- 1/4 cup cognac shopping list
- 5 small tomatoes peeled, seeded & chopped shopping list
- 1 tbsp tarragon minced shopping list
- 1/2 cup vermouth shopping list
- 1/2 cup chicken stock shopping list
- 1/2 cup half-and-half shopping list
How to make it
- In a shallow bowl combine flour salt and pepper.
- Coat chicken, shaking off any excess.
- Heat the oil and butter in a heavy skillet over med-high heat for 1 minute.
- Add chicken and brown, aprox 10 minutes.
- Remove from heat.
- Add shallots to the skillet and cook over low heat for aprox 5 minutes.
- Add cognac, and cook 2 minutes longer, stirring and scraping up the brown bits.
- Add the tomatoes and tarragon, vermouth, stock and half-and-half. Stir to mix thoroughly.
- Add chicken pieces, cover and cook another 15 minutes or until juices run clear.
The Rating
Reviewed by 8 people-
Thank you for the post, I too am going to give it a try!
tuilelaith
in Columbia loved it
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Yummy - these flavors sound wonderful!
valinkenmore
in Malott loved it
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Yummo, this will get a Sunday dinner tryout!!
TerryR
terryr
in Henderson loved it
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