SAUCY STOVETOP CHICKEN
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 pounds frying chicken, cut-up, skin removed
2 tablespoons oil
1 medium onion, sliced into rings
1/2 teaspoon dried thyme leaves
1 clove garlic, minced
1 cup thinly sliced carrots
1 1/2 ounces canned tomatoes, undrained, cut-up
In paper or plastic bag, combine flour, salt and pepper. Shake chicken a few pieces at a time, in flour mixture to coat.
Heat oil in large skillet over medium heat. Cook chicken until browned on all sides.
Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 30 to 40 minutes or until chicken is fork tender and juices run clear.
To serve, spoon sauce over chicken or, if desired, mashed potatoes.
Servings: 4
Source: A Pillsbury Classic Cookbook
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 pounds frying chicken, cut-up, skin removed
2 tablespoons oil
1 medium onion, sliced into rings
1/2 teaspoon dried thyme leaves
1 clove garlic, minced
1 cup thinly sliced carrots
1 1/2 ounces canned tomatoes, undrained, cut-up
In paper or plastic bag, combine flour, salt and pepper. Shake chicken a few pieces at a time, in flour mixture to coat.
Heat oil in large skillet over medium heat. Cook chicken until browned on all sides.
Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 30 to 40 minutes or until chicken is fork tender and juices run clear.
To serve, spoon sauce over chicken or, if desired, mashed potatoes.
Servings: 4
Source: A Pillsbury Classic Cookbook
MsgID: 371165
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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