Geraldine Chicken
8 ingredients
4 steps
Ingredients
- 6 pieces chicken, cut up
- 2 ounces butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon orange rind, grated
- 1/2 cup parsley, chopped
- 1/2 cup dry sherry
- 1/4 cup water or 1/4 cup chicken stock
Directions
-
1Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown.
-
2Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender.
-
3Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away.
-
4Serve with rice.
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