|10||Chicken thighs, or cut up|
|Whole chicken or equivalent|
|¾ cup||Rose wine or what ever you|
|Have, type is not critical|
|¼ cup||Soy Sauce|
|2||Crushed garlic cloves or|
|Instant, not garlic powder|
|1 teaspoon||Ground ginger|
|1 tablespoon||Brown sugar|
|1 teaspoon||Oregano or less to taste|
|(not in original recipe)|
|½ teaspoon||Crushed red pepper flakes|
|More or less to taste|
|½||Onion, finely chopped|
|2 tablespoons||Corn starch, dissolved in|
|1 cup||Cold water|
Bake at 350 for about 1¼ hrs or until done. You shouldn't need any salt because of soy sauce. I haven't baked this in years and use a pressure cooker instead. On mine is done at 10 lbs pressure in only 25 minutes. I like to thicken gravy with cornstarch after chicken is done by removing chicken first then adding water/cornstarch solution. Don't add cornstarch directly to hot sauce or you will have a mess. Dissolve in water first, add to gravy, bring to boil while stirring. Need more gravy? No problem, double up on wine/soy sauce mixture before cooking. I almos always use a cup or more of wine and a little more soy sauce.
SERVE OVER RICE. Use long grain rice in 2:1 ratio such as 2 cups water & 1 cup uncooked rice. Bring salted water to boil and then add rice & return to boil. Reduce to very low heat and cook 20-25 mins after partially covering leaving air gap and watch out for boil-over (I set about half off of burner).
I call this Aggie Chicken because it was a favorite and easy dish which my roommates and I prepared while we attended Texas A&M University and lived off campus. The pepper flakes and onions were not in the original recipe which I have adapted at home.
I have to have (frozen - Not canned) baby english peas to go with this.
From the kitchen of Wayne McDonald, Class of '74 Submitted By HENRY KASTEN On 10-24-94
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