Margie - 5-6-2004 at 10:02 PM
From " The Spanish Cookbook" by Barbara Norman. this book might be a little difficult to find, it was printed in 1966.
Serves 4
1 3 pound chicken
1/4 cup olive oil
4 whole, peeled garlic cloves
1 lemon
1/2 orange
10 whole pepper grains
2 bay leaves
1/2 cup vinegar
2 cups dry white wine
salt to taste
Wipe chicken thoroughly. Heat olive oil and slowly brown the chicken in a deep earthenware casserole. Fry chicken only until golden and do not allow
it to form a crust.
Pour over the fried chicken the following marinade: wine, vinegar, bay leaves, garlic cloves, pepper grains, lemon and orange, sliced , peel and all,
and salt to taste.
Simmer chicken in marinade for 1 hour or until joints move easily. Keep covered with liquid at all times, adding wine and vinegar in the same
proportions( 4 to 1)
as needed.
When cooked, store chicken covered with marinade in an earthen container in a cool place. Serve cold in sauce, surrounded by fluted slices of fresh
orange and lemon.
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It's a good dish to have on hand for a hot day.