SOUTHERN CHICKEN
Sydstatskyckling
¼ teaspoon coarsely ground pepper
some saffron
2 to 3 tablespoons butter or margarine
2 tablespoons whisky or brandy
¾ cup soured cream
2 tomatoes, cut in wedges
1 can corn, approx 12 oz
1 can peas, approx 12 oz, or 1 package
frozen peas, approx ½ lb
Rub the chicken with a mix of salt, pepper and saffron. Heat the fat in a frying pot and brown the chicken well on all sides. Pour whisky or brandy over it and set ablaze … Put on a lid to stifle the flame after only a brief moment.
Enjoy!
Sydstatskyckling
4 servings
1 large chicken, cut in serving-sized pieces
1 teaspoon salt¼ teaspoon coarsely ground pepper
some saffron
2 to 3 tablespoons butter or margarine
2 tablespoons whisky or brandy
¾ cup soured cream
2 tomatoes, cut in wedges
1 can corn, approx 12 oz
1 can peas, approx 12 oz, or 1 package
frozen peas, approx ½ lb
Rub the chicken with a mix of salt, pepper and saffron. Heat the fat in a frying pot and brown the chicken well on all sides. Pour whisky or brandy over it and set ablaze … Put on a lid to stifle the flame after only a brief moment.
Add ¼ cup of the soured cream, cover
with a lid and simmer until the chicken is tender. Add tomatoes, strained corn
and peas plus remaining soured cream and heat the casserole through. Flavour to
taste and serve with bread from the oven and a tossed salad.
Enjoy!
Bella
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