Chicken Francaiscasseroles, poultry 1 tablespoon corn oil 1 onion,large,chopped 1 can tomatoes,undrained(16oz) 1/4 lb ham,sut in julienne strips 1/2 teaspoon cinnamon,ground 1 pinch nutmeg,ground 1 scallions,cut in 2 pieces 1 chicken,cut in pieces(3-4lb) 2 garlic cloves,chopped 1 cup chicken broth 1/2 teaspoon tabasco sauce 1 pinch cloves,ground 4 carrots,large,cut/2 pieces 1 rice,hot cooked 1. Heat oil in a large skillet; brown chicken pieces on all sides. 2. Remove chicken and set aside. 3. Saute onion and garlic in the same skillet until golden; drain excess fat. 4. Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and nutmeg to skillet; mix well. 5. Return chicken to skillet; cover and simmer 15 minutes. 6. Add carrots and scallions; cover and cook 10 minutes longer, or until chicken is tender. 7. Remove chicken and vegetables with a slotted spoon to serving platter; keep warm. 8. Cook pan juices over high heat, uncovered, until reduced by half; spoon over chicken. 9. Serve with rice if desired. |
