- 1 [3 1/2-pound / 1.6-kg] chicken
- 1 cup [140 g] all-purpose flour
- 1 1/2 teaspoons [7.5 mL] salt
- 1 teaspoon [5 mL] paprika
- 1/2 teaspoon [2.5 mL] crushed tarragon
- 1/2 teaspoon [2.5 mL] marjoram
- 1/8 teaspoon [0.5 mL] white pepper
- Cooking fat
- 2 tablespoons [30 mL] water
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- Cut chicken into parts; rinse and pat dry pieces.
- Into a plastic bag, mix together flour, salt, paprika, tarragon, marjoram and white pepper.
- Add chicken pieces; shake vigourously, to well coat all chicken pieces.
- Heat approximately 2/3 cup [160 mL] fat into a large, 9-inch [23-cm] frypan with a lid.
- First fry larger chicken pieces, adding smaller pieces all around at half time, until all chicken pieces are lightly browned on both side.
- Pour in water, tightly cover frypan, and simmer for 45 minutes, until all pieces are tender and meat gets away from bones.
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