| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Taste, Tvfn |
4 |
Servings |
INGREDIENTS
| 1 |
|
3-pound chicken; cut in pieces |
| 4 |
tb |
Olive oil |
| 12 |
lg |
Cloves garlic; peeled |
| 12 |
|
Peppercorns |
| 12 |
sm |
White onions; peeled |
| 2 |
|
Carrots; sliced |
| 3 |
c |
Red wine vinegar |
| 3 |
|
Bay leaves |
| 1 |
c |
Dry white wine. |
| 3 |
|
Peppers, red, green and yellow; cut in strips. |
INSTRUCTIONS
Brown the chicken pieces in the olive oil over moderate heat, about 7-10
minutes. Transfer chicken to a platter and pour off all but 1 tablespoon
of olive oil.
To the pan add the garlic, peppercorns, and onions. Cook 4 minutes, then
add the carrots, red wine vinegar, bay leaves, and dry white wine. Bring to
a boil and simmer 35 to 40 minutes, until vegetables are tender. Add
chicken pieces and simmer 3 minutes.
Remove pan from heat and add the pepper strips. Let the chicken and
vegetables cool to room temperature and then chill them overnight in the
refrigerator.
Bring the mixture to room temperature before serving.
Yield: 4 servings
Recipe By : TVFN - Taste - Show # 4872
Posted to MC-Recipe Digest V1 #314
Date: Sun, 24 Nov 1996 15:53:47 -0500
From: Doc1946@aol.com
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“If God is your Copilot – swap seats!”