Chicken with Pimiento Rice

Description

Makes 6 servings

Ingredients

• 2 to 2-1/2 pounds frying Chicken, cut up
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter or margarine
• 1/3 cup minced Onion
• 2 tablespoons dry sherry
• 1/4 cup flour
• 1 1/2 cups sour cream
• 1 1/2 cups chicken broth
• 2 tomatoes, peeled and finely chopped
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped pimentos
• 3 cups hot cooked rice

Directions

1. Sprinkle Chicken with salt and pepper. Brown in butter in large skillet over medium heat until golden on each side. Remove Chicken from skillet and set aside.
2. Add Onion and sherry; cook until tender. Blend in flour and cook until golden brown. Stir in sour cream and broth; blend until smooth. Add tomatoes and bay leaf.
3. Arrange Chicken pieces in sauce. Cover, reduce heat and simmer 35 minutes, or until Chicken is tender. Remove bay leaf. Stir parsley and pimentos into rice; toss lightly. Serve Chicken and sauce over hot pimento rice.