| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Mr. food, Mrfood3 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
|
|
One 3 – 3 1/2 pound chicken; cut into 8 pieces |
| 1 |
c |
White wine |
| 1 |
c |
Chopped fresh parsley |
| 1 |
tb |
Minced fresh garlic |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
Heat the oil in a soup pot over medium-high heat. Add the chicken and saute
for about 15 minutes, or until golden on all sides, turning occasionally.
Add the remaining ingredients and bring to a boil. Reduce the heat to
medium-low and simmer for 30 to 35 minutes, or until the chicken is tender
and no pink remains. Remove the bay leaf and serve.
NOTE: Serve over rice for a traditional Spanish favorite. And use your
gang's favorite parts or whatever's on sale - just adjust your cooking time
accordingly.
Converted by MC_Buster.
NOTES : 4 to 6 servings
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”