Chicken with pork

Yield: 8 servings

Measure Ingredient
12 \N Serving-pieces of chicken
2 pounds Lean pork, cubed
2 tablespoons Butter
2 tablespoons Oil
1 cup Chicken broth
⅓ cup Cider vinegar
⅓ cup Sherry
⅓ cup Soy sauce, mixed with 2 Tbs cornstarch
3 \N Cloves garlic, pressed
½ teaspoon Pepper
1 \N Or 2 chicken livers, sieved (optional)

Servings: 8

Preparation:

In casserole, heat butter and oil and brown chicken. Remove. In remaining fat, brown pork; over gentle heat, cook, covered, for 20 minutes, turning occasionally. Remove.

Combine liquids, garlic, pepper, and liver in casserole and cook over high heat, stirring, until sauce thickens. Replace chicken and pork, spooning sauce over.

Bake, covered, at 350 degrees for 1 hour, or until chicken and pork are tender.

Serve with: Rice Oriental salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba

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