Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Chicken Francais

    Source of Recipe


    1 tablespoon corn oil
    1 chicken, cut in pieces (3-4 lb)
    1 onion, chopped
    2 garlic cloves, chopped
    16 oz can tomatoes, undrained
    1 cup chicken broth
    1/4 pound ham, cut in julienne strips
    1/2 teaspoon Tabasco sauce
    1/2 teaspoon cinnamon, ground
    1 pinch cloves, ground
    1 pinch nutmeg, ground
    4 carrots, cut into 2" pieces
    1 scallion, cut into 2" pieces
    hot cooked rice

    Heat oil in a large skillet, brown chicken pieces on all sides.
    Remove chicken and set aside. Saute onion and garlic in the same
    skillet until golden, drain excess fat.

    Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and nutmeg
    to skillet, mix well. Return chicken to skillet, cover and simmer
    15 minutes. Add carrots and scallions, cover and cook 10 minutes
    longer, or until chicken is tender.

    Remove chicken and vegetables with a slotted spoon to serving
    platter, keep warm. Cook pan juices over high heat, uncovered,
    until reduced by half, spoon over chicken. Serve with rice if




previous page | recipe circus home page | member pages
mimi's cyber kitchen |