Total Steps
12
Ingredients
13
Tools Needed
5
Ingredients
- 3 2 1/2 lb. Chickens, quartered
- 1/2 lemon or lime
- 3/4 cup tarragon vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon Black pepper
- to taste Salt
- 1/2 bottle long, fresh hot red or green pepper or 1 Tabasco pepper, chopped
- 2 onions (3/4 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
Instructions
Step 1
Rinse and drain the chicken pieces well.
Step 2
Rub all over with half of a cut lemon or lime. Place in a mixing bowl.
Step 3
Add the vinegar, garlic, black pepper, salt, and hot pepper.
Step 4
Cut the onion into 1/4-inch slices and break into rings. Add them.
Step 5
Add the parsley and let stand an hour or so, turning the chicken in the marinade from time to time.
Step 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.
Step 7
Add the marinade to the skillet and stir to dissolve the browned particles.
Step 8
Cook about 5 minutes.
Step 9
Add the wine, chicken broth, and tomato paste. Add salt to taste. Pour this over the chicken and partially cover.
Step 10
Cook, moving the pieces of chicken around occasionally, for about 45 minutes, or until tender.
Step 11
Alternatively, the chicken can be baked in a 350°F oven for about an hour in large baking pans; double the recipe this way for a crowd.
Step 12
Serve with the sauce, hot or cold.