| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home4 |
1 |
servings |
INGREDIENTS
| 8 |
|
Boneless; skinless chicken |
|
|
; thighs |
| 1/2 |
c |
Green olives |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Pitted prunes |
| 1/2 |
|
Sliced green bell pepper |
| 1/2 |
|
Sliced red bell pepper |
| 1/2 |
|
Sliced yellow onion |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Apple cider vinegar |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Sour orange sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Garlic powder |
|
|
Two lemons; juice of |
| 1 |
c |
Sinfandel cooking wine |
INSTRUCTIONS
MARINADE
Directions: Clean the chicken and place in a large bowl. Begin adding the
ingredients for the marinade, squeezing the juice of the lemon into the
sour orange sauce. Reserve 1/2 cup of the cooking wine. Cover all pieces of
chicken with the marinade and refrigerate for 30 minutes. Preheat a large
frying pan over medium heat. Saut. the chicken, browning on all sides. Add
the remaining ingredients and the reserved cooking wine. Cover and allow to
cook for 10 minutes.
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