CHICKEN FRANCAIS

      Title: CHICKEN FRANCAIS
  Categories: Casseroles, Poultry
       Yield: 4 Servings
  
       1 tb Corn oil
       1    Onion,large,chopped
       1 cn Tomatoes,undrained(16oz)
     1/4 lb Ham,sut in julienne strips
     1/2 ts Cinnamon,ground
       1 pn Nutmeg,ground
            Scallions,cut in 2" pieces
       1    Chicken,cut in pieces(3-4lb)
       2    Garlic cloves,chopped
       1 c  Chicken broth
     1/2 ts Tabasco sauce
       1 pn Cloves,ground
       4    Carrots,large,cut/2" pieces
            Rice,hot cooked
  
   1. Heat oil in a large skillet; brown chicken pieces on all sides.
   2. Remove chicken and set aside.
   3. Saute onion and garlic in the same skillet until golden; drain
   excess fat.
   4. Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and
   nutmeg to skillet; mix well.
   5. Return chicken to skillet; cover and simmer 15 minutes.
   6. Add carrots and scallions; cover and cook 10 minutes longer, or
   until chicken is tender.
   7. Remove chicken and vegetables with a slotted spoon to serving
   platter; keep warm.
   8. Cook pan juices over high heat, uncovered, until reduced by half;
   spoon over chicken.
   9. Serve with rice if desired.
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