Title: Chicken Francaise
Categories: Casseroles, Poultry
Yield: 4 Servings

1 tb Corn oil
1 Onion,large,chopped
1 cn Tomatoes,undrained(16oz)
1/4 lb Ham,sut in julienne strips
1/2 ts Cinnamon,ground
1 pn Nutmeg,ground
Scallions,cut in 2" pieces
1 Chicken,cut in pieces(3-4lb)
2 Garlic cloves,chopped
1 c Chicken broth
1/2 ts Tabasco sauce
1 pn Cloves,ground
4 Carrots,large,cut/2" pieces
Rice,hot cooked

1. Heat oil in a large skillet; brown chicken pieces on all sides.
2. Remove chicken and set aside.
3. Saute onion and garlic in the same skillet until golden; drain excess
fat.
4. Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and nutmeg to
skillet; mix well.
5. Return chicken to skillet; cover and simmer 15 minutes.
6. Add carrots and scallions; cover and cook 10 minutes longer, or until
chicken is tender.
7. Remove chicken and vegetables with a slotted spoon to serving platter;
keep warm.
8. Cook pan juices over high heat, uncovered, until reduced by half; spoon
over chicken.
9. Serve with rice if desired.
Posted to MM-Recipes Digest V5 #012 by BobbieB1 on Jan
11, 1998