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Pollo en Vino Rojo - Chicken in Red Wine |
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A very tasty Mexican Chicken dish you are sure to enjoy!
SERVES 4
1.5kg Chicken Pieces
½ cup Sweet Semillon Vinegar
¼ cup Olive Oil
1 Small Onion (Brown)
1 clove Garlic or 1 tsp
1 Bay Leaf (optional)
1 teaspoon Dried Oregano, Crushed
½ teaspoon Salt
1/8 teaspoon Pepper
4 slices Bacon, Cut Up
400gm Dried Tomatoes - chopped (or canned)
2 Tbsp Dragon Relish
1 Carrot, Chopped (½ cup)
1 cup Late Pick Cab-Sav (Shiraz/Merlot) Wine
1. Place Chicken Pieces in plastic bag in deep bowl.
2. Combine Sweet Semillon Vinegar, Olive Oil, Onion, Garlic, Bay Leaf, Oregano, Salt & Pepper.
3. Pour over Chicken; close bag & marinate 6-8 hours (or overnight) in refrigerator.
4. In 12 inch fry pan (with lid) cook Bacon till crisp; drain, reserving drippings.
5. Crumble Bacon and set aside.
6. Drain Chicken reserving marinade.
7. Brown Chicken pieces in Reserved Bacon Drippings, about 15 minutes.
8. Drain off fat.
9. Remove Garlic (if used whole) and Bay leaf from marinade.
10. Pour Marinade over Chicken in fry pan.
11. Add Dried Tomatoes, Dragon Relish, Carrot and Wine.
12. Cover and cook over low heat, covered) 35 - 40 minutes or until Chicken is Tender.
13. Remove Chicken - keep warm.
14. To thicken sauce, increase heat and reduce.
15. Stir Bacon into Sauce; Season with Salt and Pepper.
15. Spoon over Chicken.
Serve with Potato Mash or Steamed Rice.
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