"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Really Good Chicken Recipe

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This recipe for Really Good Chicken, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Warns Hubbard Smith
Added: Saturday, July 23, 2005


2 tsp. chili powder
1 tsp. cumin
1/2 tsp. pepper
1 tsp. salt
1 whole broiler/fryer (3-4#)
3 T. oil
3/4 C. chicken broth
4 cloves garlic, minced
1 4-oz. can chopped green chilis
1/2 C. finely diced onion
3 T. flour
3 T. water
3/4 C. sour cream

Rinse chicken and pat dry with paper towels.
Mix first 4 ingredients and rub all over whole chicken, & sprinkle any remaining inside cavity.
Heat oil in heavy skillet and brown chicken on all sides.
Add next 4 ingredients, cover and simmer 45 minutes to an hour depending on size of chicken.
Remove chicken to platter and put in LOW oven to keep warm.
Mix together the flour and water.
Skim fat from broth. Stir in flour mixture until boiling and thick.
Add the sour cream and remove from heat.
Carve Chicken.
Serve with brown rice or noodles or mashed potatoes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 30 minutes to mix and bake.
Personal Notes:
Personal Notes:
This was a family favorite when my children were growning up.
You can do the potatoes, rice or noodles while chicken is baking. Just needs a green vegetable and big green salad to make a feast!




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