You may also like
Categories:
chicken olive oil butter onions celery stalk water - Boiling chicken broth tomatoes flour sherry parsley
Viewed: 45 - Published at: 2 years agoIngredients
- 6 each chicken boned
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 each onions medium, chopped
- 1 each celery stalk
- 1 cup water boiling
- 2 cups chicken broth
- 8 ounces tomatoes, canned
- 4 tablespoons flour, all-purpose
- 1/4 cup sherry
- 2 tablespoons parsley leaves chopped
Method
- Debone chicken and remove skin.
- In large skillet heat butter and oil.
- Saute chicken on both sides until brown.
- Remove from pan.
- In same skillet saute onions and celery about 5 minutes.
- Blend in flour; slowly add water with chicken bouillon dissolved in it.
- Add can of whole tomatoes and stir until mixture comes to a boil.
- Season with salt and pepper.
- Add chicken, sherry and parsley.
- Cover, simmer until tender, about 30 minutes.
