Meats & Fish
1/4 cup Butter
1/4 cup Olive oil
2-1/2 lbs Chicken thighs, boneless and skinless
1 tsp Minced garlic
2 Tbs Onion, finely chopped
1 Tbs Tomato paste
2 Tbs Flour
1-1/2 cups Chicken stock
2 Tbs Dry sherry
2 Tbs Slivered almonds
Salt and freshly ground black pepper
1 tsp Tarragon
3/4 cup Sour cream
6 Tbs Parmesan cheese, grated
From "New York Times Cookbook", Craig Claiborne, 1961, pg. 196.
In a skillet, heat the butter and olive oil, add the chicken, salt and pepper both sides and brown on both sides. Remove the chicken and keep hot.
To the pan add the garlic and onion and cook over low heat three minutes.
Add the tomato paste and flour and stir with a wire whisk until the mixture is smooth.
Stir in the stock and sherry. When the mixture returns to a boil return the chicken to the pan and add the almonds and tarragon. Cover and simmer slowly 25-30 minutes.
Transfer the chicken to a shallow casserole. Stir the sour cream into the sauce remaining in the pan and heat thoroughly. Do not boil.
Pour the sauce over the chicken and sprinkle with the cheese. Brown lightly under a preheated broiler.
Check number of servings.