Chicken with pork
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | 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 | Cloves garlic, pressed | |
| ½ | teaspoon | Pepper |
| 1 | Or 2 chicken livers, sieved (optional) | |
Directions
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