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Add a photoServings: 6
Ingredients
- 2 Tbsp. Chicken fat
- 3 lb Lean boneless chuck Salt and pepper
- 5 lrg Thinly sliced onions
- 5 x Chopped cloves garlic Fines herbes Cinnamon
- 1/2 c. Moist pack apricots
- 2 lb Chicken legs Paprika
- 6 lrg Carrots, halved lengthwise and cut into 3-inch strips Lemon juice Brown sugar, (twice the amount of lemon juice)
Directions
- Cut the chuck in six pcs, trimming away fat. Saute/fry a few pcs of meat at a time in warm fat in a six-qt pot. Season the meat as it browns on all sides. Remove the meat to a platter. Brown the remaining meat. After it is removed from the pot reduce the heat; add in the onions and garlic. Cook till soft but not brown, seasoning with salt and pepper. Add in fines heres and cinnamon. Replace the meat in the pot. Cover and simmer for one and a half hrs or possibly bake in 325-degree oven. Turn the meat from time to time.
- Remove the meat to a platter. Place the chicken legs in the pot, seasoning with salt, pepper, paprika, and cinnamon. Add in the aprocots, placing the meat back in teh pot on top of them. Cook till the chicken is tender, turning from time to time to proportionately brown the chicken. Be careful to keep the apricots from the bottom of the pan. Cook about one hour. Add in water only irf the dish is in danger of burning. Add in the carrots 30 min before serving. Place them in the bottom of the pot so they cook in the pan juices. Taste and correct the seasoning, adding lemon juice and brown sugar to taste. Generously serves six to eight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 115 | |
| Calories from Fat 41 | 36% |
| Total Fat 4.57g | 6% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 49mg | 2% |
| Potassium 400mg | 11% |
| Total Carbs 17.98g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.92g | 6% |
| Protein 2.0g | 3% |
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