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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From my collection of handwritten recipes 1964. Ingredients:
3 lbs frying chicken |
2 tablespoons butter |
3 tablespoons olive oil |
1 celery rib, chopped |
1 medium carrot, chopped |
1 medium onion, chopped |
1 -2 garlic clove, minced |
1 teaspoon parsley, chopped |
1 tablespoon tomato paste |
3/4 cup dry sherry |
salt and pepper |
hot water |
Directions:
1. Cut chicken into serving pieces. Melt butter and olive oil in skillet. Brown chicken on each side, about 5 minutes per side.
2. Add all chopped vegetables, salt and pepper to taste. Mix. Cover. Add 2 Tblsp. hot water. Simmer about 10 minutes or until vegetables are partially cooked. Gradually add sherry into which tomato paste has been well blended. Cover. Stir occasionally to prevent sticking. Simmer about 30 minutes or until chicken is tender. If there is insufficient gravy, add small quantity of hot water from time to time. Serve very hot.
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