Poultry

Chicken with Almonds Walt & Catherine

3 pounds chicken, cut up
6 tablespoons butter
1 clove garlic, mashed
3 tablespoons chopped onion
1 tablespoon tomato paste
2 tablespoons flour (approximately)
1 & 1/2 cups chicken stock
2 tablespoons dry sherry
2 tablespoons shredded almonds
1 teaspoon tarragon
Salt and pepper
3/4 cup sour cream
1 tablespoon grated cheese

Brown chicken in butter. Remove chicken from pan. Add onion and garlic to pan and saute. Remove from heat and stir in tomato paste until smooth. Add flour and stir until smooth (all liquid is absorbed). Returning to heat, add chicken stock. Blend in dry sherry until at boiling point. Add browned chicken, almonds, tarragon, salt and pepper.

Refrigerate or freeze. When ready to serve, bring to room temperature, cover and cook slowly for 45 to 50 minutes. Arrange chicken in shallow casserole. Stir in sour cream. Pour sauce over chicken. Sprinkle with grated cheese. Brown under broiler.

4 servings



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