Floridian Chicken

Name: Floridian Chicken
Ingredients: 8 chicken thighs, deboned and skinned; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon butter or 1 tablespoon margarine; 1 tablespoon oil; 3 large carrots, cut diagonally into 1/8 inch slices; 1 1/2 cups thinly sliced celery; 1 medium onion, thinly sliced; 1 cup chicken broth; 1/2 cup grapefruit juice; 1/4 cup dry sherry; 1 teaspoon dried tarragon leaves; 2 tablespoons water; 1 1/2 teaspoons cornstarch; 1 grapefruit, peeled and sectioned; fresh mint leaves, if desired

16 ingredients

12 steps

Ingredients

8 chicken thighs, deboned and skinned
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon oil
3 large carrots, cut diagonally into 1/8 inch slices
1 1/2 cups thinly sliced celery
1 medium onion, thinly sliced
1 cup chicken broth
1/2 cup grapefruit juice
1/4 cup dry sherry
1 teaspoon dried tarragon leaves
2 tablespoons water
1 1/2 teaspoons cornstarch
1 grapefruit, peeled and sectioned
fresh mint leaves, if desired

Directions

1

Sprinkle chicken with salt and pepper.
2

Heat butter and oil in large skillet over medium heat; add chicken.
3

Cook until golden, 4 to 5 minutes on each side.
4

Add carrots, celery, onion, broth, grapefruit juice, sherry and tarragon to chicken; heat to boiling.
5

Reduce heat; cover and cook until chicken is tender, 30 to 40 minutes.
6

Place chicken in center of serving platter.
7

Arrange vegetables around chicken, keep warm.
8

Blend water and cornstarch in small bowl; stir into sauce in skillet.
9

Cook stirring until thick, about 2 minutes.
10

Add grapefruit to cornstarch mixture; cook until grapefruit is hot.
11

Pour the sauce over chicken and vegetables.
12

Garnish with mint leaves.