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Ingredients

• 4 pound chicken all cut up – or your choice of cut up chicken parts with skins still on
• 3 tablespoons butter
• 1-1/2 cups carrots – sliced
• 1 large onion – sliced
• 4 shallots – sliced
• 1/2 cup green sweet pepper – sliced
• 2 garlic cloves – minced
• 1-1/2 cup stewed tomatoes or canned (whole plum tomatoes are great – 2 cans)
• 1 cup chicken broth
• 1 cup red wine (drinkable)
• 2 tablespoons fresh parsley – chopped
• 8 peppercorns
• 1/2 teaspoon curry powder
• 1/2 teaspoon, thyme
• 1 teaspoon chili powder
• 1-1/2 teaspoon salt
• ***For Braising chicken
• 2 tablespoons flour
• salt & pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• ****For Condiment Choices
• Serve these in accessible little bowls with spoons so that your guests can choose their toppings
• 1 cup real bacon bits
• 1 cup shredded sweetened coconut
• 1/2 cup yellow currants mixed with 1/2 cup raisins
• 3/4 cup lightly toasted blanched or slithered almonds
• ****Equipment Needed:
• Large casserole dish (My mom and I both use a deep Le Cruset skillet with lid which goes from stove top to oven ), heavy skillet for braising chicken if using casserole dish.

Description

This One Made Time And Time Again At Parties, And – A Great Crowd Pleaser, Perfect For Stretching Out The Chicken When Serving For More Than 4 People And Might Be On A Tight Budget. This Chicken Is Ever So Tender, Juicy And The Seasonings Add A Distinct

Group Recipes