Supreme De Volaille

• 2 1/2 lb. chicken parts
• 5 Tbsp. flour
• 1 Tbsp. salad oil
• 1 Tbsp. butter
• 1/2 c. chopped onion
• 1 1/2 tsp. salt
• 1/2 c. red wine vinegar
• 2 Tbsp. tomato paste
• 2 c. heavy cream or half and half
• 2 1/2 ??? Worcestershire sauce

1. Coat chicken with flour; shake off excess.
2. In large skillet, heat oil and butter until hot.
3. Add chicken; saute over medium heat until browned and cooked through, about 20 to 25 minutes. Remove chicken to serving platter; keep warm.
4. Drain off all but 1 tablespoon drippings.
5. Add onion to skillet; saute until tender. Stir in vinegar and tomato paste.
6. Bring to a boil, stirring constantly.
7. Blend in cream; cook and stir until thickened, about 3 minutes.
8. Stir
9. in Worcestershire sauce and salt; heat until hot.
10. Spoon over chicken.
11. Yields 4 servings.

chicken parts, flour, salad oil, butter, onion, salt, red wine vinegar, tomato paste, heavy cream, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889192 (may not work)