Preheat oven to 300 degrees. Rub salt into chicken pieces. Roll chicken in flour, shaking off excess. Reserve leftover flour. Melt shortening over medium heat in a cast-iron skillet until hot. Add butter. Place chicken pieces in skillet, skin-side down. Cover and cook 30 to 45 minutes, turning pieces frequently and letting them brown slowly on all sides. When browned, add 2 tablespoons water and place covered skillet in oven. Bake until chicken is tender, about 30 minutes. Remove chicken to a plate. Pour off all but 2 tablespoons of drippings. Stir in 2 tablespoons of reserved flour. Add cream, broth, and salt and pepper to taste. Stir constantly over low heat until thickened. Add chopped cooked giblets if desired. Yield: 4 servings. Recipe By :WELL-STOCKED PANTRY SHOW#ND7007 Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:15:52 -0500 From: Meg Antczak <meginny@frontiernet.net>
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