From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Cut chicken into serving pieces.
2. Heat butter and olive oil together in heavy skillet.
3. Brown chicken on all sides, about 20 minutes.
4. Add all vegetables, salt, and pepper; cover
5. Simmer until vegetables are partially cooked, about 15 minutes.
6. Mix tomato paste and sherry, and stir into vegetables.
7. Cover and cook slowly, stirring occasionally to prevent burning, for 30 minutes or until chicken is done. Serve very hot.
SERVINGS: 4 - 6
- 1 chicken (3 to 4 pounds)
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 stalk celery, thinly sliced
- 1 carrot, thinly sliced
- 1 onion, diced
- 1 Tablespoon parsley, finely cut
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons tomato paste
- 3/4 cup dry sherry
TO PREPARE:
1. Cut chicken into serving pieces.
2. Heat butter and olive oil together in heavy skillet.
3. Brown chicken on all sides, about 20 minutes.
4. Add all vegetables, salt, and pepper; cover
5. Simmer until vegetables are partially cooked, about 15 minutes.
6. Mix tomato paste and sherry, and stir into vegetables.
7. Cover and cook slowly, stirring occasionally to prevent burning, for 30 minutes or until chicken is done. Serve very hot.
SERVINGS: 4 - 6
