Yield: 4 servings
Measure | Ingredient |
---|---|
10 \N | Chicken thighs, or cut up |
\N \N | Whole chicken or equivalent |
¾ cup | Rose wine or what ever you |
\N \N | Have, type is not critical |
¼ cup | Soy Sauce |
2 \N | Crushed garlic cloves or |
\N \N | Instant, not garlic powder |
1 teaspoon | Ground ginger |
1 tablespoon | Brown sugar |
1 teaspoon | Oregano or less to taste |
\N \N | POST-GRADUATE REFINEMENTS |
\N \N | (not in original recipe) |
½ teaspoon | Crushed red pepper flakes |
\N \N | More or less to taste |
½ \N | 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