Chicken With Almonds

  • Yield 4 servings


1 -- Delmarva chicken, 2 1/2 to 3 lbs
3 tablespoons butter
1 clove clove garlic, chopped
2 tablespoons chopped onion
1 tablespoon tomato paste
2 tablespoons flour
1-1/2 cup chicken stock
2 tablespoons sherry
1-1/2 cup shredded almonds
-- salt to taste
-- pepper to taste
1/2 teaspoon dry tarragon
3/4 cup sour cream
1 tablespoon grated cheese
1 -- tomato, skinned


  1. Brown chicken in hot butter; remove chicken. Add garlic and onion to butter; cook 2 to 3 minutes. Remove from heat and stir in tomato paste and flour until smooth. Add chicken stock a little at a time, stirring until smooth. Then blend in sherry, and stir over low heat until mixture comes to a boil. Add the browned chicken, almonds, salt, pepper and tarragon. Cover and cook slowly for 45 to 50 minutes. Remove from heat and arrange chicken in a shallow casserole. Stir sour cream into liquid in which the chicken was cooked. Pour sauce over chicken. Sprinkle with cheese. Garnish with skinned tomato and brown under broiler.



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