Free Cooking Recipes

An excellent dish for lunch or dinner parties. Almond Chicken can be prepared in advance, reheated in the oven and put under the grill [broiler] just before serving. Serve with buttered broccoli, a tomato salad, crusty rolls and cold, white wine.

4 SERVINGS
1/2 oz. [3 tablespoons] butter, plus 1 tablespoon cooking oil
2 chickens each about 2 lb., cut into 6 pieces each
1 small onion, chopped
1 clove garlic, crushed
2 tablespoons flour
12 fl. oz. [11/2 cups] chicken stock or a
chicken stock cube dissolved in
12 fl. oz. [11/2, cups] boiling water
2 tablespoons sherry
2 oz. [3 cup] almonds, blanched and shredded
teaspoon salt
freshly ground black pepper
1 teaspoon dried tarragon
4 tablespoons [1/2 cup heavy] double cream
1 tablespoon Parmesan cheese, grated

Directions:

1. In a large, heavy frying-pan heat the butter and oil until the butter is melted and the mixture is hot but not burning. Put in the chicken pieces a few at a time and brown all over. Remove with a slotted spoon or kitchen tongs and set aside on a plate.
2. Add the onion and garlic to the pan and sauté for 5 minutes, stirring constantly with a wooden spoon. Sprinkle the flour on the onion mixture and stir well. Add the chicken stock and sherry a little at a time stirring constantly until the sauce is smooth. Raise the heat and bring the mixture to the boil. Add the almonds, salt, 4 grindings of pepper and the tarragon.
3. Return the chicken pieces to the pan and cover. Lower the heat and simmer very gently for 35 to 40 minutes, or until the chicken is tender when pierced with a table fork.
4. Remove the chicken pieces and arrange in a heated, shallow, fireproof serving dish. Stir the cream into the sauce and heat but do not boil. Pour the sauce over the chicken pieces and sprinkle with grated Parmesan cheese.
5. Place the dish under the grill [broiler] and brown at high heat, but be careful not to let the cheese burn.
6. If the dish has been prepared in advance, reheat by covering the serving dish tightly with aluminum foil and  placing in a warm oven, 325°F (Gas Mark 3, 170°C) for 45 minutes. Remove and place under the grill and brown.