2/3 lb (300 gm) chicken 2 oz (50 gm) prunes without stones 2 oz (50 gm) dried apricots 1 tbsp dry white wine 1 cup bouillon 3 tbsp butter tarragon 7 oz (200 gm) pineapple, tinned 1 onion 1 oz (25 gm) walnuts salt to taste | Directions: Cut prepared chicken into portions and fry in butter. Add salt, chopped onion, dried apricots and prunes without stones. Pour bouillon and stew. Add dry white wine when finishing stewing.
Garnish with tinned pineapple circles, chopped walnuts and tarragon greens. |
