Chicken Majorca

• 3 to 4 lb. chicken
• 3 Tbsp. bacon fat
• 2 Tbsp. sherry
• 1 tsp. tomato paste
• 1/2 tsp. Gravy Master or Kitchen Bouquet
• 3 tsp. flour
• 1 1/2 c. light chicken stock
• 1 sprig tarragon and parsley
• 2 tsp. olive oil
• 1 tsp. chopped garlic
• 3 slices mushrooms
• 1/2 diced red pepper
• 1/2 diced green pepper
• 2 skinned, seeded tomatoes
• grated rind of 1 orange
• 2 thinly sliced, peeled oranges

1. Cut chicken as for casserole.
2. Brown in bacon fat; add sherry. Remove chicken; add to pan the tomato paste, Gravy Master, flour and stock.
3. Stir until boils.
4. Put back chicken with tarragon, parsley, salt and pepper.
5. Cover.
6. Cook slowly for 35 minutes.

chicken, bacon fat, sherry, tomato paste, gravy master, flour, light chicken stock, tarragon, olive oil, garlic, mushrooms, red pepper, green pepper, tomatoes, orange, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297153 (may not work)