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Description Edit

Ingredients Edit


Directions Edit

  1. Melt the butter and oil and brown the Chicken, a few pieces at a time.
  2. As the Chicken browns, remove and keep warm.
  3. Add the Onion rings and sauté until soft.
  4. Add the broth, nutmeg, salt, pepper, and chilli and bring to a boil.
  5. Put the Chicken back in the pan, cover with the stock, reduce the

heat, and simmer for 45 minutes.

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