Tuesday, February 16, 2010

Sunday Chicken

I found this recipe in my mom's neighborhood cookbook it was submitted by Dana Gull. It was used for 3 years in the Ireland Dublin Mission as a welcome dinner and as a farewell dinner.

2 Tbsp. butter, melted
3 tsp. curry powder
1 whole apple, chopped fine
1 whole onion, chopped fine
6 large pieces of chicken or 2 1/2 lb. frying chicken
1 can of cream of mushroom soup (condensed) (I am going to use cream of chicken instead)
1 c. cream
Salt to taste

In saucepan, with melted butter, saute curry powder, apple, and onion until onion is transparent. Add it to a bowl holding the soup and cream and stir to blend. While sauteing ingredients, wash and pat chicken dry. Salt and paprika chicken and place in layer on bony side in a shallow buttered baking dish. Pour sauce over it. At this point it can be covered and placed in fridge to be put in over later that day, but add 15 minutes to the baking time. If you need to freeze, cook first. Bake, uncovered, at 350 degrees for 1 1/2 hours.

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