This was one of the first chicken recipes I prepared for my husband more than 54 years ago. His exclamation? "Mighty nice!" That's how it got its name. Sometimes I add extra broth to make more of the yummy sauce.
Ingreadient
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup butter
- 2 medium tart apples, peeled and sliced
- 1 large onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1 can (14-1/2 ounces) chicken broth
- 3 tablespoons golden raisins
- 1/2 teaspoon grated orange zest
- 2 tablespoons slivered almonds, toasted
- Hot cooked rice
Direction
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Brown chicken on both sides; remove from pan.
- In the same pan, add apples and onion; cook and stir until softened, 2-3 minutes. Stir in flour and curry powder until blended; cook an additional 2 minutes. Gradually stir in chicken broth. Add chicken back to pan along with raisins and orange zest. Reduce heat; simmer, covered, until a thermometer reads 165°, 30-35 minutes. Sprinkle with almonds; serve with hot cooked rice.
