Pimiento Chicken is a simple dish of chicken pieces cooked with pimientos in stock, wine and cream. Serve with boiled rice. A good accompaniment would be a lightly chilled Isabel rose wine.
2 tablespoons seasoned flour made with
2 tablespoons flour,
1 teaspoon salt and
½ teaspoon black pepper
1 X 4 lb. chicken, cut into
8 serving pieces 1 oz. butter
A colourful and flavoursome dish, Pimiento Chicken is cooked in stock, wine and cream. Serve with rosi wine.
2 tablespoons vegetable oil
1 large onion, finely chopped garlic clove, crushed large pimientos or red peppers, white pith removed, seeded and cut into julienne strips
2 teaspoon dried tarragon
½ teaspoon salt
½ teaspoon black pepper
6 fl. oz. chicken stock
6 fl. oz. dry white wine
1 tablespoon beurre manie
4 fl. oz. double cream
Place the seasoned flour on a plate. Coat the chicken pieces in it, one by one, shaking off any excess. Set aside.
In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the chicken pieces and fry for 5 minutes on each side, or until the chicken is browned all over. Using a slotted spoon, remove the chicken from the casserole and set aside on a plate.
Add the onion and garlic to the cas-serole and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the pimientos to the pan and cook, stirring occasionally, for a further 5 minutes.
Return the chicken to the casserole and add the tarragon, salt and pepper. Pour over the chicken stock and wine. Bring the liquid to the boil over high heat. Reduce the heat to moderately low, cover the casserole and cook for 1 hour or until the chicken is tender.
Remove the casserole from the heat. Using tongs, transfer the chicken pieces to a warmed serving dish.
Pour the cooking liquid through a fine wire strainer set over a medium-sized bowl. Arrange the onion and pimiento strips over and around the chicken pieces. Cover and keep hot while you finish the sauce.
Return the strained liquid to the cas-serole. Return the casserole to high heat and, stirring constantly, boil the liquid for 3 minutes.
Reduce the heat to low and, with a wooden spoon, stir in the beurre manie, a little at a time, until the sauce is fairly thick and smooth.
Remove the pan from the heat. Stir in the cream. Taste the sauce and add more salt and pepper if necessary. Pour the sauce over the chicken and serve imme-diately.