- Melt the butter and oil and brown the Chicken, a few pieces at a time. As the Chicken browns, remove and keep warm. Add the Onion rings and saute until soft.
- Add the broth, nutmeg, salt, pepper, and chile and bring to a boil. Put the Chicken back in the pan, cover with the stock, reduce the heat, and simmer until the Chicken is done—about 45 minutes.
- Variation: Make a stew by adding coarsely chopped onions, tomatoes, and corn while the Chicken is simmering.
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