Category : International Cuisine
Author : Suzan
Hits : 3886
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.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich