Baked Chicken With Raisins
|All purpose flour||1⁄4 Cup (4 tbs)|
|Broiler fryer chicken||3 Pound, chopped (1 In Number)|
|Olive oil/Cooking oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||2 Medium, seeded and chopped|
|Light raisins||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Snipped fresh basil/1/2 teaspoon dried basil, crushed||2 Teaspoon|
|Instant chicken bouillon granules||1⁄4 Teaspoon|
|Hot cooked rice/Pasta||1 Cup (16 tbs)|
In paper or plastic bag combine flour and 1 teaspoon salt.
Add chicken, a few pieces at a time, and shake to coat evenly.
In skillet slowly brown chicken in hot oil for 10 to 15 minutes, turning to brown evenly.
Transfer to a 2 1/2-quart casserole.
In same skillet cook onion and garlic till onion is tender but not brown.
Drain off fat.
Stir in tomatoes, raisins, almonds, wine, basil, 1/2 teaspoon salt, bouillon granules, and 1/4 cup water.
Pour over chicken in casserole.
Cover and bake in 350° oven for 50 to 55 minutes or till chicken is tender.