Category : International Cuisine
Author : Suzan
Hits : 3984
Date : 24/02/2004
2 whole chicken (cut into parts)1 head of garlic (crushed)6 peppercorns (ground) 2 teaspoons dried oregano 2 tablespoons vinegar 1 tablespoon calamansi juice 6 dried prunes or ½-cup of raisins 6 small whole onions (peeled) 2 pieces laurel leaves 1 tablespoon capers 2-cups chicken stock ¼ cup white wine ¼-cup sugar
1) In a mixing bowl, mix garlic, ground peppercorns,oregano, calamansi, and vinegar. 2) Rub chicken well with the mixture. 3)In a bowl, place chicken and add in prunes or raisins, laurel leaves, onions, and capers. 4)Cover and refrigerate overnight. 5)In a casserole, transfer chicken and the wholemarinade mixture. 6)Stir in chicken stock and cook over medium heat for 10 minutes. 7)Lower heat and cook covered for 1 hour or until chicken is tender. 8)Stir in wine and sugar and simmer for 30 minutes.
Florida corn is available from October through June, peaking in April and June.
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