Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Fryer chicken |
| 6 \N | Cloves garlic, peeled, |
| \N \N | Whole |
| 12 \N | Black peppercorns |
| 4 \N | Sprigs thyme |
| 1 tablespoon | Toasted cumin seeds |
| 1 medium | Spanish onion, cut into |
| ¼ \N | Inch slices |
| 2 tablespoons | Salt |
| 1 tablespoon | Sugar |
| 4 cups | White wine |
| 1 cup | Cider vinegar |
| 1 \N | Lemon, thinly sliced |
| 1 \N | Orange, thinly sliced |
Cut chicken into 10 pieces and remove skin. Place pieces in a 4quart saucepan and add remaining ingredients. Bring to a boil, lower heat, cover and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in a shallow crock. Pour cooking liquid and solids over chicken and allow to cool. Serve chilled with chicory salad and lemon wedges.
Yield: 4 servings
MEDITERRANEAN MARIO SHOW #ME1B20