Chicken Dish from waaayyyyy back!
This is a dish we had waaaayyyyyy back (at least 40 years ago) from a cookbook (that no one can remember any more!) and we all enjoyed. The recipe is old and tattered now - but it is still popular around here!
Place 3 -4 lbs chicken pieces in a large Dutch oven.
Pour over 2 c boiling water; add:
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 cup minced onions
Cover and simmer until tender - about 30 minutes; drain and dry with paper towels.
Strain the stock - DO NOT DISCARD - set aside.
In large cast iron skillet, heat ¼ c. vegetable oil and a few pats of butter; add dried chicken pieces; brown well on all sides.
If your cast iron skillet is large enough to hold the chicken pieces in a single layer, continue to use this pan; if not, transfer pieces to a shallow baking dish as they brown.
Preheat oven to 375* F.
Drain a 20 oz can of pineapple chunks reserving juice. Add enough reserved chicken stock to the pineapple juice to measure 4 c. liquid. If needed, add water to make measure. Pour over chicken pieces, top with pineapple chunks and bake 30 minutes, basting frequently with juices. Transfer to serving platter; spoon pineapple chunks over and sprinkle with a handful or two or seedless grapes, if desired.
Thicken pan juices with ¼ c. cold water and 2 T cornstarch; cook, stirring constantly, until thickened and clear; serve as gravy with chicken.
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