You are here

Chicken Leony

Western.Chefs's picture
  Broilers 3 Pound (2 Pieces, 1 1/2 Pound Each)
  Salt To Taste
  Pepper To Taste
  Butter/Margarine / fat / salad oil 3 Tablespoon
  Chopped cooked spinach 1⁄4 Pound (5 Tablespoon)
  Minced onion 1 Tablespoon
  Sherry 2 Tablespoon
  Heavy cream/Light cream / top milk 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)

Have butcher remove necks and backbones and quarter broilers.
Simmer backbones, necks, and giblets in 2 c cold water until tender, then strain to make 1 c chicken broth.
Wash, dry, and sprinkle both sides of the broilers with salt and pepper.
Brown pieces of chicken on both sides in the butter in a skillet.
Cook washed spinach for 5 min.; drain, and chop.
Add all remaining ingredients; pour over chicken in skillet; cover, and simmer 45 min., or until tender.
Thicken sauce, if desired.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (12 votes)


Chicken Leony Recipe