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Ingredients
- 2 Fryers (3 to 3 1/2 pounds), ready to cook
- 3/4 cup flour
- 1 1/2 teaspoons paprika
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 1 teaspoon dill seed
- 3/4 cup shortening
- 1 cup chopped onion
- 1 tablespoon chopped pimento
- 1 cup light cream or evaporated milk
- 1 cup bouillon (or 1 cube dissolved in 1 cup hot water)
- 1/4 cup fresh lemon juice
Details
Servings 10
Preparation
Step 1
Have fryers cut in serving-size pieces.
Step 2
Put flour, paprika, salt, pepper, thyme and dill seeds in a paper bag and shake a few pieces of chicken in at a time until they are well coated with the flour mixture.
Step 3
Brown chicken on both sides in hot shortening. Remove and brown chopped onions lightly.
Step 4
Add pimento and stir in the remainder of the seasoned flour from the chicken pieces. Stir in cream or evaporated milk, blending well. Add the bouillon and fresh lemon juice.
Step 5
Place chicken in a casserole dish and pour sauce over. Cover and bake in moderate oven (325 F), 50 to 60 minutes.
Step 6
Makes 10 servings.
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