Yield: 4 Servings
|1 \N||Chicken; 3-4 pounds, trimmed of excess fat; well rinsed, patted dry and cut into 8 pieces|
|¾ cup||Dry red wine|
|3 \N||Ribs celery; cut into 1 1/2 inch pieces|
|6 \N||Shallots; peeled and quartered|
|15 \N||Oil cured olives; pitted (?)|
|⅓ cup||Golden raisins|
|¼ cup||Capers; drained|
|2 teaspoons||Dried sage|
|\N \N||Fresh ground pepper to taste|
|1 tablespoon||Olive oil|
|¾ cup||Beef stock|
|¼ cup||Tomato paste|
From: rayna@... (rayna knighton) Date: Fri, 26 Jul 1996 13:32:20 +1200 1. In a large bowl, combine the chicken pieces, wine, celery, shallots, olives, raisins, and capers. Sprinkle with 1 tsp sage, 1 tsp rosemary, ½ tsp salt, and pepper. Mix well, cover, refrigerate and marinate overnight.
2. Preheat oven to 350F. (180C) 3. Heat oil in heavy ovenproof skillet. Lift chicken from the marinade and saute over med heat till golden. Reserve the marinade.
4. While the chicken is sauteing, stir togther the reserved marinade, the stock, tomato paste, remaining 1 tsp sage, 1 tsp rosemary, ½ tsp salt, and pepper to taste. When the chicken is browned, pour this mixture over and bring to a boil.
5. Transfer the skillet to the oven and basting and degreasing twice, bake 34 minutes (degrease by using a large metal spoon to carefully skim off any accumulted fat)
6. Bring skillet to the table and serve immediately.
EAT-L Digest 25 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .