Chicken With Nut Gravy
|Broilers||5 Pound, disjointed (2 whole, 2 1/2 pound each)|
|Flour||1⁄2 Cup (8 tbs)|
|Special oil||4 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Diced green peppers||1 1⁄2 Cup (24 tbs)|
|Tomato paste||2 Teaspoon|
|Chicken broth||2 Cup (32 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
1 Wash the chickens throughly and dry.
2 Prepare amixture of flour and salt and roll the chicken in it.
3 In a skillet, heat 3 tablespoons of oil and brown the chicken pieces in it.
4 Transfer to a casserole or Dutch oven.
5 Gently heat the cognac, pour it over the chicken, and set aflame.
6 In the skillet, add the remaining oil and saute the onions and green peppers 10 minutes.
7 Stir in the tomato paste, broth and walnuts.
8 Cover and bake in 350 degrees fahrenheit oven for 45 minutes or until tender.
9 Bake uncovered for the last 10 minutes.
10 Serve hot.