Haitian Chicken In Sauce (Poulet En Sauce)
By: Batya
Published: Tuesday, June 7, 2011 - 7:32pm

Ingredients




3 2 ½ lb. Chickens, quartered
1/2 lemon or lime
3/4 cup tarragon vinegar
2 cloves garlic, minced
1/2 teaspoon Black pepper
Salt to taste
1/2 bottle long, fresh hot red or green pepper, or 1 Tabasco pepper,chopped
2 onions (¾ lb. Total weight)
1/2 cup chopped fresh parsley
1/4 cup peanut or corn oil
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon Tomato paste

Preparation

1 Rinse and drain the chicken pieces well. 2 Rub all over with half of a cut lemon or lime.  Place in a mixing bowl. 3 Add the vinegar, garlic, black pepper, salt, and hot pepper. 4 Cut the onion into ¼-inch slices and break into rings.  Add them. 5 Add the parsley and let stand an hour or so, turning the chicken in the marinade from time to time. 6 Heat the oil in a large skillet and cook the chicken a few pieces at a time, until browned on all sides.  As the pieces are cooked, transfer them to a Dutch oven. 7 Add the marinade to the skillet and stir to dissolve the browned particles. 8 Cook about 5 minutes. 9 Add the wine, chicken broth, and tomato paste.  Add salt to taste.  Pour this over the chicken and partially cover. 10 Cook, moving the pieces of chicken around occasionally, for about 45 minutes, or until tender. 11 Can also be baked in a 350°F oven for about an hour in large baking pans; double the recipe this way for a crowd.) 12 Serve with the sauce, hot or cold.