Chicken and Fruit Fricassee
Ingredients
Preparation
1
In a small bowl combine the dry fruits with the water.
2
Set aside and allow to plump at least 30 minutes.
3
Drain and reserve the fruit water.
4
In a separate small bowl, combine the brandy with the saffron & cinnamon.
6
Dredge the chicken pieces in flour.
7
In a large sauté pan of hot olive oil, brown the chicken on both sides.
8
Transfer chicken to an ovenproof casserole.
9
Pour off most of the remaining oil.
10
Add the onions and garlic.
11
Stir occasionally and cook until translucent.
13
Using a whisk, scrape the bottom of the pan for the pan drippings.
14
Pour the sauce over the chicken.
15
Bake, uncovered at 350˚ F. for approximately 1 hour; or until the chicken is cooked through and sauce has thickened slightly.
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About
Chef Jeff Nathan, owner/Chef of Abigael's on Broadway, just a few blocks off Manhattan's theater district, shares this recipe
Yield:
6 servings
Added:
Friday, September 17, 2010 - 8:55am
