Ingredients Jump to Instructions ↓

  1. 1 chicken,

  2. 2 1/2 to 3 pounds 3 tablespoons butter

  3. 1 clove garlic, chopped

  4. 2 tablespoons chopped onion

  5. 1 tablespoon tomato paste

  6. 2 tablespoons all-purpose flour

  7. 1 1/2 cups chicken stock

  8. 2 tablespoons sherry

  9. 2 tablespoons shredded almonds Salt and pepper to taste

  10. 1/2 teaspoon dry tarragon

  11. 3/4 cup sour cream

  12. 1 tablespoon grated cheese

  13. 1 tomato, skinned

Instructions Jump to Ingredients ↑

  1. Brown chicken in hot butter; remove chicken. Add garlic and onion to butter; cook 2 to 3 minutes. Remove from heat and stir in tomato paste and flour until smooth. Add chicken stock a little at a time, stirring until smooth. Then blend in sherry, and stir over low heat until mixture comes to a boil. Add the browned chicken, almonds, salt, pepper and tarragon. Cover and cook slowly for 45 to 50 minutes. Remove from heat and arrange chicken in a shallow casserole. Stir sour cream into liquid in which the chicken was cooked. Pour sauce over chicken. Sprinkle with cheese. Garnish with skinned tomato and brown under broiler.


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