Chicken in Black Sauce

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Chicken in Black Sauce
Categories: Chicken, Spanish, Wine
Yield: 4 servings

-JUDI M. PHELPS
3 1/2 lb Chicken fryer; cut in 8
-pieces
1 ts Garlic powder
Juice of 1 lemon
1/4 c Extra-virgin olive oil
1 lg Spanish onion; chopped
1 ts Garlic; minced
1 T Flour
2 T Red wine vinegar
1 c Chicken broth
2 Bay leaves
2 ts Unsweetened chocolate;grated
1 c Red wine
Salt and pepper to taste

Wash chicken, pat dry, and season with garlic powder, lemon juice,
salt, and pepper. Heat oil in a deep casserole over medium heat.
Brown chicken, remove from casserole, and set aside. In same oil,
saute onions until limp. Add garlic, being careful not to let burn.
Stir in flour. Add vinegar, wine, broth, and bay leaves; stir well.
Return chicken to casserole, cover, and cook slowly for about 50
minutes. Remove chicken to a warm platter. Add chocolate to sauce and
stir until chocolate is dissolved. Return chicken to casserole, baste
with sauce, and simmer covered for 15 minutes. Serve with white rice
or boiled new potatoes. Serves 4. Source: The Columbia Restaurant
Spanish Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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