Pollo In Biancopoultry 2 frying chicken; cut in small 1 flour; for dredging 4 oil 2 cup chopped onions 2 cup chopped celery 1/2 cup chopped parsley 2 tablespoon dried basil; --or-- 1/4 cup fresh basil; chopped 1 salt and pepper 1 cup chicken broth; (approximatel Dredge the chicken pieces very lightly in flour. Heat 4 Tbsp oil in a large heavy skillet and brown the chicken on all sides over medium heat. Remove and keep warm. Add a little more oil, if necessary, and saute the onions until transparent. Add the celery and parsley and saute, stirring frequently, for about 5 minutes. Stir in the basil and return the chicken to the pan. Season with salt and pepper to taste. Add the broth, stir gently to blend and cook over meduim-low heat, stirring occasionally, until the chicken and vegetables are tender. Add a little more broth if necessary to maintain liquid level in the pan. Serves 6-8. |
