| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Chicken, Italian, Wine |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 |
c |
Marsala wine |
| 1 |
|
Onion; minced |
| 2 |
|
Whole cloves |
| 2 |
|
Cloves garlic; sliced |
| 1 |
|
Bay leaf |
| 1 |
|
Chicken; cut up and cleaned |
|
|
Flour |
|
|
Salt and pepper to taste |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Sugar |
| 1/2 |
c |
White wine vinegar |
INSTRUCTIONS
Make marinade by heating wine, onion, cloves, garlic, and bay leaf in a
sauce pan. Just before it boils, pour over chicken parts in a bowl. Cover
and let cool. Refrigerate overnight. (You can refrigerate in morning so
that it is ready by evening.)
Remove chicken parts from marinade. Dredge in flour and sprinkle with salt
and pepper. Use large skillet and saute in olive oil. Remove. Pour off any
excess fat from pan. Discard bay leaf and cloves from marinade and add
marinade to pan. Simmer for 5 minutes and then return chicken to pan,
spooning sauce over top. Add broth and bring to simmer, stirring
occasionally. Cover and cook 15 minutes or until tender, turning chicken
at least once.
While chicken is simmering, heat sugar in small saucepan until it melts to
a golden color. Stir in vinegar. Pour this over chicken a few minutes
before it is done and stir to blend. Serves 4-6. Source: The Sicilian
Gentlemen's Cookbook by Don Barrata.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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