Chicken contadine ^

4 servings

Ingredients

Quantity Ingredient
6 Chicken pieces
Flour seasoned with salt and pepper
2 tablespoons Butter
1 Onion, finely chopped
½ cup Dry vermouth
2 teaspoons Tomato sauce
½ teaspoon Cinnamon
½ cup Heavy whipping cream
½ cup Chopped parsley

Directions

Preheat oven to 375. Skin chicken and coat with seasoned flour. Melt butter in large frying pan and saute onion until translucent. Add chicken pieces and brown on all sides. transfer chicken and onions to casserole dish. Pour vermouth into same frying pan and ignite. When flames die down, stir in tomato sauce and cinnamon. Mix well, then pour over chicken, Bake for 1 hour or until chicken is tender. To serve, stir in cream and sprinkle with parsley. 4 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95

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