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4-6 Servings1/4 cup all-purpose flour 1 broiler-fryer chicken (about 3 pounds), cut up 1/4 cup CRISCO Shortening 1 clove garlic, minced 1/4 cup chopped onion 2 tablespoons all-purpose flour 2 tablespoons tomato paste 1-1/2 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon dried basil 1/4 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon crushed dried leaf tarragon 3/4 cup dairy sour cream 1/4 cup toasted slivered blanched almonds 2 tablespoons grated Parmesan cheese Put 1/4 cup flour in paper or plastic bag. Add chicken pieces and shake to coat well. Melt Crisco in a skillet over medium-high heat. Add chicken pieces and brown on all sides; remove pieces as they brown. Add garlic and onion to skillet and sauté. Reduce heat to medium; stir in flour and tomato paste. Pour in chicken broth and stir until mixture boils. Return chicken to skillet. Combine salt, basil, paprika, pepper, and tarragon; sprinkle over chicken. Cover and cook over low heat for 45 to 55 minutes. Remove chicken to a serving dish. Skim off fat. Using low heat add sour cream, stirring constantly; do not boil. Pour half of sauce over chicken. Sprinkle with almonds and cheese. Serve with remaining sauce. |
