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Chicken Francais

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      Title: CHICKEN FRANCAIS
 Categories: Casseroles, Poultry
      Yield: 4 Servings
 
      1 tb Corn oil
      1    Onion,large,chopped
      1 cn Tomatoes,undrained(16oz)
    1/4 lb Ham,sut in julienne strips
    1/2 ts Cinnamon,ground
      1 pn Nutmeg,ground
           Scallions,cut in 2" pieces
      1    Chicken,cut in pieces(3-4lb)
      2    Garlic cloves,chopped
      1 c  Chicken broth
    1/2 ts Tabasco sauce
      1 pn Cloves,ground
      4    Carrots,large,cut/2" pieces
           Rice,hot cooked
 
  1. Heat oil in a large skillet; brown chicken pieces on all sides.
  2. Remove chicken and set aside.
  3. Saute onion and garlic in the same skillet until golden; drain
  excess fat.
  4. Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and
  nutmeg to skillet; mix well.
  5. Return chicken to skillet; cover and simmer 15 minutes.
  6. Add carrots and scallions; cover and cook 10 minutes longer, or
  until chicken is tender.
  7. Remove chicken and vegetables with a slotted spoon to serving
  platter; keep warm.
  8. Cook pan juices over high heat, uncovered, until reduced by half;
  spoon over chicken.
  9. Serve with rice if desired.
 
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