Braised Chicken With Cashew Rice Stuffing
|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|
|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)|
|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|
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.