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Braised Chicken With Cashew Rice Stuffing

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Ingredients
  Steamed brown rice 2 Cup (32 tbs)
  Cashew nut meat 1 Cup (16 tbs), chopped
  Melted butter 3 Tablespoon
  Sherry/Apple juice 3 Tablespoon
  Diced celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), mashed/minced
  Ground pepper 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon
  Dried thyme 1⁄8 Teaspoon, crumbled
  Dried savory 1⁄8 Teaspoon, crumbled
  Minced parsley 2 Tablespoon
  Frying chickens 4 Pound (2 Birds, 2 Pounds Each)
  Butter 4 Tablespoon
  Bacon drippings 4 Tablespoon
  Dry white table wine/Chicken broth 1 1⁄2 Cup (24 tbs)
  Flour 2 Tablespoon, seasoned with salt
  Flour 2 Tablespoon, seasoned with pepper
Directions

For the stuffing toss together rice, nut meats, melted butter, sherry, onion, celery, garlic, pepper, ginger, mace, savory, thyme, and parsley.
Stuff the chickens lightly; skewer the openings closed, and truss the legs together with twine.
Dust with seasoned flour and, using a large Dutch oven, brown on all sides in a mixture of the butter and drippings.
Pour in 1/2 cup of the wine or broth; cover and simmer until tender, about 1 hour.
Baste occasionally and add more wine when needed.
Remove chickens to a hot platter, and thicken liquid, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Interest: 
Everyday

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