Ingredients
6 pieces chicken, cut up
2 ounces butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon orange rind, grated
1/2 cup parsley, chopped
1/2 cup dry sherry
1/4 cup water or 1/4 cup chicken stock
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
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Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown. Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender. Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away. Serve with rice.