Floridian Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 chicken thighs, deboned and skinned
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon oil
• 3 large carrots, cut diagonally into 1/8 inch slices
• 1 1/2 cups thinly sliced celery
• 1 medium onion, thinly sliced
• 1 cup chicken broth
• 1/2 cup grapefruit juice
• 1/4 cup dry sherry
• 1 teaspoon dried tarragon leaves
• 2 tablespoons water
• 1 1/2 teaspoons cornstarch
• 1 grapefruit, peeled and sectioned
• fresh mint leaves, if desired

Recipe

• 1 sprinkle chicken with salt and pepper.
• 2 heat butter and oil in large skillet over medium heat; add chicken.
• 3 cook until golden, 4 to 5 minutes on each side.
• 4 add carrots, celery, onion, broth, grapefruit juice, sherry and tarragon to chicken; heat to boiling.
• 5 reduce heat; cover and cook until chicken is tender, 30 to 40 minutes.
• 6 place chicken in center of serving platter.
• 7 arrange vegetables around chicken, keep warm.
• 8 blend water and cornstarch in small bowl; stir into sauce in skillet.
• 9 cook stirring until thick, about 2 minutes.
• 10 add grapefruit to cornstarch mixture; cook until grapefruit is hot.
• 11 pour the sauce over chicken and vegetables.
• 12 garnish with mint leaves.