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Title: Chicken in Black Sauce
Categories: Chicken Spanish Wine
Yield: 4 Servings
| JUDI M. PHELPS | ||
| 3 1/2 | lb | Chicken fryer; cut in 8 pieces |
| 1 | ts | Garlic powder |
| Juice of 1 lemon | ||
| 1/4 | c | Extra-virgin olive oil |
| 1 | lg | Spanish onion; chopped |
| 1 | ts | Garlic; minced |
| 1 | tb | Flour |
| 2 | tb | Red wine vinegar |
| 1 | c | Chicken broth |
| 2 | Bay leaves | |
| 2 | ts | Unsweetened chocolate;grated |
| 1 | c | Red wine |
| Salt and pepper to taste | ||
Wash chicken, pat dry, and season with garlic powder, lemon juice, salt, and pepper. Heat oil in a deep casserole over medium heat. Brown chicken, remove from casserole, and set aside. In same oil, saute onions until limp. Add garlic, being careful not to let burn. Stir in flour. Add vinegar, wine, broth, and bay leaves; stir well. Return chicken to casserole, cover, and cook slowly for about 50 minutes. Remove chicken to a warm platter. Add chocolate to sauce and stir until chocolate is dissolved. Return chicken to casserole, baste with sauce, and simmer covered for 15 minutes. Serve with white rice or boiled new potatoes. Serves 4. Source: The Columbia Restaurant Spanish Cookbook.
Shared and MM by Judi M. Phelps (Juphelps) Delphi, (G.Phelps1) GEnie.
From: Juphelps
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