INGREDIENTS

INSTRUCTIONS

NB * If the wine vinegar is very acid, use 1/3 vinegar, 1/3 wine & 1/3
water. We make our own and it would have been too acid otherwise. IMH
SC Writes "Hey++just found this one in a Cookbook Digest. It might
work well in the Romertopf. Or the Chinese sandy pots for that matter.
The traditional way to prepare this chicken dish from Michoacan, is  in
a clay casserole dish covered with a sealing layer of ground corn  or
masa. Small bits of the corn mixture break off and add a  thickening
texture to the sauce.  This modern version is much simpler  to
prepare."  We wanted to try this in a Romertopf as SC suggests. But
because a  Romertopf cannot be heated on top of the stove, and must be
put into  a cold oven we cooked the dish as follows.  Mix together the
dry marinade ingredients. The garlic does not need  to be crushed
finely, just smashed with the side of a large heavy  bladed knife.
After jointing the chicken into 7 pieces plus the  carcase into 2 or 4,
roll it in the marinade and leave 2 - 4 hours -  in a refrigerator if
the kitchen is warm.  In a large skillet, heat the corn oil, saute the
chicken (including  the pieces of carcase) briefly and transfer to a
cazuela or large pot  (or romertopf, which you have just rinsed, as
usual). In the same  oil, lightly brown the potatoes, remove, and set
aside. Carefully  pour off any excess oil, making sure any bits stay in
the skillet for  the next stage. Add the vinegar to the skillet and
bring to a boil,  scraping up browned bits from the bottom. Pour the
vinegar through a  strainer over the chicken. Add the olive oil, salt,
bay leaves,  thyme, and marjoram to the chicken in the clay pot
(romertopf).  Cover, and place in a cold oven which you immediately
start heating  to 200C, 400F. After 1/2 hour, remove from the oven,
stir all  together to make sure the chicken is well coated with juices,
cover  again and put back in the oven. Cook a further 1/4 hour then
remove,  uncover, stir in the potatoes and optional chiles, recover and
replace. Cook for a further 45 minutes, without opening the pot.  To
serve. Tip off excess oil, and remove the carcase pieces, which  have
done their job, Cover again and bring to table.  From "Mexico the
Beautiful" (Collins Publishers, $45.) Posted by  Stephen Ceideberg;
October 22 1992. ... D/L from: Sal  Posted to MM-Recipes Digest  by
"Rfm" <Robert-Miles@usa.net> on Nov  08, 98

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 239
Calories From Fat: 208
Total Fat: 23.5g
Cholesterol: 0mg
Sodium: 2370.1mg
Potassium: 170mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 3.3g