Season flour with salt and pepper and place in large plastic bag or pie dish.
Place chicken in bag and coat well with flour (or dredge in pie dish, shaking off excess).
Heat butter and oil in large skillet over medium heat.
Add shallots and chicken and cook until brown (15-20 minutes).
Stir in next 4 ingredients (tomatoes- sugar) and additonal pepper, if desired.
Reduce heat, cover and simmer for 20-30 minutes.
Stir in chives, dill and parsley and continue cooking (uncovered) for 5 minutes.
Ingredients:
3 lbs chicken, cut into pieces
1/2 cup flour
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon corn oil
2 tablespoons shallots, minced
1 (16 ounce) cans tomatoes, drained
1 cup buttermilk
1/2 teaspoon salt
1 pinch sugar
1/4 cup chopped chives
2 tablespoons chopped dill weed
2 tablespoons chopped parsley
Steps/Methods:
Season flour with salt and pepper and place in large plastic bag or pie dish.
Place chicken in bag and coat well with flour (or dredge in pie dish, shaking off excess).
Heat butter and oil in large skillet over medium heat.
Add shallots and chicken and cook until brown (15-20 minutes).
Stir in next 4 ingredients (tomatoes- sugar) and additonal pepper, if desired.
Reduce heat, cover and simmer for 20-30 minutes.
Stir in chives, dill and parsley and continue cooking (uncovered) for 5 minutes.
