Braised Chicken with Green Chilies
Print This Recipe

---

INGREDIENTS 2 tablespoons butter 1 tablespoon vegetable oil 1   (3 to 3-½ pound) chicken, cut into 8 serving pieces 1 large onion, peeled, cut crosswise into rounds 1/8-inch thick, and separated into rings ½ cup chicken stock, fresh or canned ½ teaspoon ground nutmeg, preferably fresh grated ½ teaspoon salt Freshly ground black pepper 2 teaspoons finely chopped fresh hot chilies, preferably green (use caution) In a heavy 12-inch skillet, melt the butter and the oil over moderate heat. When the foam begins to subside, brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. Regulate heat so that the chicken browns richly and evenly with burning. As they brown, transfer the chicken pieces to a plate. Drop the onion rings into the fat remaining in the skillet and, stirring frequently, cook for about 5 minutes, until they are soft and translucent. Pour in the stock and bring to a boil, stirring and scraping in any brown particles that cling to the bottom and sides of the pan. Return the chicken and any liquid that has accumulated around it to the pan, add the nutmeg, salt and a few grindings of pepper. Turn the chicken about with a spoon until it is evenly coated with the sauce. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the chicken is tender and shows no resistance when pierced with the point of a small, sharp knife. Stir in the chilies and simmer for a minute longer. To serve, arrange the chicken attractively on a heated platter and pour the sauce remaining in the skillet over it. Gesmoorde hoender may be accompanied by hot boiled rice or potatoes. Serves 4