1 Preheat the oven to 350 degrees F. Rub the chicken pieces well with salt and pepper. Heat the butter in a large skillet and then brown the chicken on all sides for about 15 minutes over low heat. Remove the chicken to a large casserole, pour over the pan drippings, then cover and cook for 45 minutes.
2 When the chicken is done, return the pan drippings to the skillet. Stir the flour in and add a little more salt and pepper. Over low heat, add the cream and the tomato sauce and, stirring continuously, blend thoroughly.
3 Place rice or poataoes in the center of a warm platter and surround with the chicken pieces. Spoon a little of the sauce over all and pass the rest in a sauceboat. Garnish with parsley sprigs.
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