| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
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 |
| 2 |
|
Carrots; sliced |
| 3 |
c |
Cups red wine vinegar |
| 3 |
|
Bay leaves |
| 1 |
c |
Dry white wine |
| 3 |
|
Peppers; red, green and, 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 Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved
Per serving: 328 Calories; 15g Fat (42% calories from fat); 7g Protein; 39g
Carbohydrate; 0mg Cholesterol; 1672mg Sodium
Recipe by: David Rosengarten
Posted to MC-Recipe Digest V1 #1019 by BGL <cyberfun@earthlink.net> on Jan
17, 1998
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