In a medium bowl, mix together 4 TBSP. of the flour, 1 TSP. salt, and 1/4 TSP. of the pepper. Add the thighs, one at a time, dredging to coat; set aside. In same bowl, make stew mixture by mixing the vegetables, garlic, herbs, cloves, water and vinegar. Pour into a lightly greased large shallow baking dish. Arrange the chicken on top of the mixture. Bake, uncovered in a 425 degree oven for 30 minutes. Reduce the heat to 325 and cook about 15 minutes more, or until juices from chicken run clear. Remove chicken pieces to a platter and keep warm. In a small frying pan, place the stew mixture and heat on medium. Add remaining 2 TBSP. flour, 1/2 TSP. salt and the 1/4 TSP. pepper, stirring until smooth. Gradually add the chicken broth and tomato paste, stirring; simmer on low heat, stirring often, for about 5 minutes. Pour this mixture over the warm chicken and serve with fluffy hot rice. Recipe By : AUNT SALLI From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1655g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1088 (57%)|
|Amt Per Serving||% DV|
|Total Fat 120.9g||161 %|
|Saturated Fat 34.4g||172 %|
|Monounsaturated Fat 49.4g|
|Polyunsanturated Fat 27.4g|
|Cholesterol 631.7mg||194 %|
|Sodium 4112.8mg||142 %|
|Potassium 4249.4mg||112 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 47.4g|
|Protein 143.9g||206 %|
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Calories per serving: 1906
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