Mexican Chicken Saute Recipe

February 27, 2008 in Recipes by danky

Serves 4.

INGREDIENTS

  • 3 1/2 to 4 pound chicken, quartered
  • 4-6 tablespoon butter
  • 2 tablespoons finely chopped onion
  • 1 finely chopped garlic clove
  • 3 peeled hot green chilis
  • salt
  • 2/3 cup white wine (pouilly fuissé or white pinot)
  • garnish: chopped toasted almonds

    DIRECTIONS

    Brown the chicken pieces in the butter, turning each piece to color evenly. When nearly browned, add 2 tablespoons chopped onion and cook gently until onion and chicken are brown and blended. Add salt to taste, garlic, and chilis. Pour over this mixture 2/3 cup white wine and simmer gently until chicken is tender. Remove chicken to a hot platter, pour pan juices over it and garnish with chopped toasted almonds. Serve with polenta.

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