NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
Poulet A La Kismis
1 lg. frying chicken
Cut chicken for frying. Rinse, dry, and toss pieces with flour mixed with salt & paprika. Richly brown in oil over moderate heat. Add broth, vinegar, and syrups drained from oranges and cherries. Cover and cook slowly until tender - 25-30 minutes. Remove chicken pieces and keep hot. Skim excess fat from pan liquid. Stir in cornstarch mixed with water. Add raisins and cook until liquid thickens, about 5 minutes. Pour over chicken and serve hot.
Jenifer M. Seal
Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137