5 lb Chicken, cut up
-(1 large chicken or
-2 small chickens)
2 Onions, diced
5 Garlic cloves
1/4 lb Butter
1/2 c Vermouth or sherry
2 oz Brandy
1/4 ts Cinnamon
1 ts Cayenne pepper
1 ts Tomato paste
1/2 lb Tomatoes, diced
In a large casserole, saute onions and garlic over medium heat in
butter until onions are soft. Brown chicken pieces in the butter and
remove from pot as they are done.
When all chicken pieces are browned, turn up heat, add vermouth and
brandy to pot and stir until bubbling.
Turn heat down to low, add cinnamon, tomato paste and pepper, and stir
until mixed. Add chicken back to pot and add tomatoes. Cook over very
low heat for at least 2 hours, until chicken is tender.
* Chicken with tomatoes and cinnamon. Yield: Serves 6-8.
* Vary the seasonings to taste by leaving out the garlic or doubling
it, or by increasing or decreasing the amount of cayenne pepper. You
can use crushed red pepper flakes in place of the cayenne.
: Difficulty: easy.
: Time: 15 minutes preparation, 2 hours simmering.
: Precision: no need to measure, except the cayenne pepper.
: Andrew L. Duane
: Compugraphic Corp., Wilmington, Massachusetts, USA
: Copyright (C) 1986 USENET Community Trust