December 14, 2018
Dinner, Poultry, Chicken,
Southern, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Canned Tomatoes, Whole Chicken, Bone-in Pieces more
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"18th century recipe adapted from the Michie Tavern in Charlottesville, VA."
Stir flour, salt, pepper and parsley in a shallow bowl. Roll chicken in the mixture.
Melt butter in a large skillet and brown chicken on both sides, remove chicken.
In remaining butter, saute onion, and pepper, seaoning with thyme and curry powder.
Stir in tomatoes, then add chicken, skin side up.
Cover and simmer for 30 minutes. Meanwhile, preheat oven to 450°.
Stir in jelly, blending thorougly with sauce.
Place in a greased casserole dish, cover and bake for 25 minutes or until chicken is tender.
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