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Recipes from the Grapevine CottageRecipes --> Main Courses --> Tom’s Mom’s Chicken Amandine Tom’s Mom’s Chicken AmandineWe have been making this since we were married 50 years ago and I was surprised to discover I had never passed it along. It is dated 1958 because Suzanne made it for her parents and friends from the recipe I copied from my mother. This is one of those old recipes that has stood the test of time. It is still very good and not terribly difficult. Serves 4 to 6 Ingredients:4 to 5 pounds chicken, skin removed, deboned Preparation:Lightly flour chicken (see note). Brown chicken in hot 12 inch skillet using 2 to 3 tablespoons of butter. Remove and set aside. (You can use any cut or mixture of chicken you want.) Sauté onions ’til slightly browned adding butter as needed. Add garlic and cook for about 30 seconds, then add tomatoes and sherry. Dilute the tomato paste with some of the stock and add to pan. Add some of the stock to 4 tablespoons flour, mix well and add along with remaining stock. Stir and bring to boil. Add almonds, return chicken and juices plus bay leaves. Cover and simmer ’til chicken is done. Can be made ahead to this point. Either refrigerate overnight or freeze. To serve, heat briefly as needed. Stir in sour cream and grated Swiss cheese. Do not boil after sour cream is added. Note:This is a good company recipe. You can do it the day before. It is an easy dish that you almost can't botch. Serve it with wild or white rice or some noodles and a good Chardonnay or Pinot Gris. To flour chicken, I put 3 or 4 tablespoons flour in a plastic grocery bag that you put produce in, add a little salt, pepper and tarragon, add chicken and shake. It makes it really easy to do and you just toss the plastic bag. April 8, 2008 |
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