ingredients
serves 4.
1 clove garlic, finely crushed
1/4 teaspoon dried basil
pinch of ground cloves
1 tablespoon paprika
1/4 teaspoon mace
3/8 cup seasoned All purpose flour
4 chicken portions
1 tablespoon oil
2 tablespoons Butter
2 2/3 ounce can pimentos
4 tablespoons dry sherry
1 tablespoon tomato puree
1 teaspoon sugar
1 tablespoon chopped parsley
1/4 pint soured cream
method
1. Add the garlic, basil and spices to the seasoned flour. Use to coat the chicken portions.
2. Heat the oil and butter in a flameproof casserole and brown the chicken on all sides.
3. Drain the pimentos, reserving the juice, finely chop and add to the casserole.
4. Combine the liquid from the can with the sherry, tomato puree and sugar and pour over the chicken.
5. Cover and cook in a moderate oven (180°c, 350°f) for about 1 hour, or until tender.
6. Mix the parsley with the soured cream, spoon over the chicken and return to the oven for a further 10 minutes
