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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ELEANOR'S CURRIED CHICKEN WITH BRANDY

From: Carol Blank, Upper St. Clair
Primary category: Entrees

From the cookbook: One Skillet Cooking   


Ingredients:
8 skinless pieces of chicken
½ cup butter
1 large chopped onion
2 T flour
1 T curry powder
2 cups heavy cream
1/3 cup apricot brandy
Directions:
In a large heavy skillet, brown the chicken in the butter. Add the onion. Cover and cook the
onion & chicken over low heat for 30 minutes or until done. You may need to add a little water to
keep the chicken from burning. Remove the chicken to a platter and keep warm. Whisk the flour
and curry powder into the butter and onion mixture. Cook for a minute or two. Stir in the heavy
cream and apricot brandy and cook, while continuing to stir, until the mixture thickens. Return
chicken to sauce and simmer on low for 10 minutes.
Serve with steamed rice, and if desired, cashews, chutney, toasted coconut, and chopped dried
apricots.
Note: This recipe can be made less “rich” by substituting either evaporated skim milk or a thick

mixture of skim milk powder and water in place of the cream.

ingredients(s): apricot brandy, chicken, curry powder, flour, heavy cream, onion,

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ELEANOR'S CURRIED CHICKEN WITH BRANDY - NOTES

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ELEANOR'S CURRIED CHICKEN WITH BRANDY - REVIEWS

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