Spanish Chicken

• 2 broiler/fryer chickens, cut in serving pieces
• 1/2 c. butter or margarine
• 2 garlic cloves, crushed
• 1 (6 oz.) can sliced mushrooms
• 1/2 c. diced green onions
• 3 c. chicken broth
• 4 oranges
• 1 (1 lb.) can whole tomatoes
• 4 Tbsp. flour
• salt to taste

1. Heat butter in large skillet or Dutch oven; add chicken pieces and brown on both sides.
2. Add garlic, mushrooms and green pepper; cook a few minutes longer.
3. Add chicken broth; reduce heat to simmer and add shredded orange peel of 1 orange.
4. Season with salt.
5. Cover; cook gently for 30 minutes or until chicken is tender.
6. Remove chicken.
7. Blend flour with a small amount of water; stir into skillet.
8. Heat and stir until boiling.
9. Section oranges; add with tomatoes and stir until heated through.
10. Return chicken to skillet.
11. Heat to serving temperature. Makes 6 servings.

fryer chickens, butter, garlic, mushrooms, green onions, chicken broth, oranges, tomatoes, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163057 (may not work)