Recipe compliments of Rick and Lynne
| Cuisine: French | Type: Main Course | Serves: 4 to 6 |
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Source:
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Sylvie Lallemand |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with Gratin Dauphinois. |
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Ingredients:
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1 chicken cut into pieces salt freshly ground black pepper 8 oz package hazelnuts |
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Instructions:
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1. Wash chicken and dry with paper towels. Sprinkle with some salt and pepper and set aside in refrigerator. 2. From an 8 ounce package of hazelnuts, reserve about 20 nuts. Grind the rest in a small food processor until well ground. 3. Brown the chicken pieces in a few tablespoons of shortening in a metal casserole with a lid (or Dutch oven.) 4. Pour the ground hazelnuts over the browned chicken pieces and add the whole hazelnuts. Add 2 cups of water. Reduce heat to low, cover, and cook at a slow simmer for an hour, stirring gently once in a while. 5. Serve pieces of chicken with hazelnut sauce spooned on top. |
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Related recipes:
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2001-03-10