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Title: Pollo Borracho (Drunken Chicken)
Categories: Ethnic
Yield: 1 Servings
| 4 | Half-chicken breasts,boned, skinned 1/2 tsp Cumin seeds | |
| 1/2 | ts | Dried sage |
| 2 | c | Dry white wine |
| 1 | c | Chicken stock |
| 1 | tb | Flour |
| 1/4 | c | Capers, drained, rinsed |
| 1/2 | Onion, minced | |
| 4 | Garlic cloves, minced | |
| 2 | tb | Butter |
| 1/3 | lb | Cooked, diced ham |
Saute onion and garlic in butter until onion is soft. Butter a heavy casserole large enough to hold all ingredients. Place half the ham in the bottom, chicken breasts on top, then remaining ham. Sprinkle with cumin and sage, add sauteed onion and garlic. Add wine and enough stock to cover the chicken.
Cover the casserole and bake at 325 deg F for 25-30 minutes, or until chicken is done. Remove chicken and ham from the casserole to a deep warmed platter. Reduce sauce over high heat, add flour to thicken slightly. Pour sauce over chicken and ham. Sprinkle with capers and serve.
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