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Cooking

J's Favorite Recipes

Chicken Alibaba

INGREDIENTS DIRECTIONS

1 3-pound chicken, cut into
8 pieces Rinse Chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper.

1 cup diced onion Place a large, straight-sided saute pan over medium-low heat. Add oil. When hot, add chicken pieces, turning each piece in the oil, and sear the chicken pieces until they are brown.

1 tablespoon minced garlic

1/3 cup olive oil Scatter the onion, garlic, herbs and red pepper flakes over the chicken.

2-3 sprigs fresh rosemary Mix the wine and tomato pase together in a bowl and pour over the chicken.

5-6 leaves fresh sage

1/2 teaspoon red pepper flakes Cover the pan tightly and cook for about 1 hour, turning the chicken pieces over several times, until the chicken is completely tender.

1 1/2 cups dry white wine

1 tablespoon tomato paste Uncover the pan and increase the heat to medium-high.

coarse salt Reduce the liquid while turning the chicken pieces to further brown them, 3-4 minutes.

freshly ground pepper Taste sauce and season with additional salt and pepper if desired.

Place chicken on a warm serving platter and top with reduced sauce.

NOTE: Serves 4.
If too much liquid evaporates when cooking, or chicken gets dry, add more a mixture of wine-chicken stock (3:1).
If adding this, bring liquid to a quick boil to cook off alcohol first, then back down to simmer, then add to chicken.

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Back to Recipes
Cooking
J's Favorite Recipes

Chicken Alibaba
INGREDIENTS		DIRECTIONS
1 3-pound chicken, cut into 8 pieces		Rinse Chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper.
1 cup diced onion		Place a large, straight-sided saute pan over medium-low heat. Add oil. When hot, add chicken pieces, turning each piece in the oil, and sear the chicken pieces until they are brown.
1 tablespoon minced garlic
1/3 cup olive oil		Scatter the onion, garlic, herbs and red pepper flakes over the chicken.
2-3 sprigs fresh rosemary		Mix the wine and tomato pase together in a bowl and pour over the chicken.
5-6 leaves fresh sage
1/2 teaspoon red pepper flakes		Cover the pan tightly and cook for about 1 hour, turning the chicken pieces over several times, until the chicken is completely tender.
1 1/2 cups dry white wine
1 tablespoon tomato paste		Uncover the pan and increase the heat to medium-high.
coarse salt		Reduce the liquid while turning the chicken pieces to further brown them, 3-4 minutes.
freshly ground pepper		Taste sauce and season with additional salt and pepper if desired.
		Place chicken on a warm serving platter and top with reduced sauce.



NOTE: Serves 4. If too much liquid evaporates when cooking, or chicken gets dry, add more a mixture of wine-chicken stock (3:1). If adding this, bring liquid to a quick boil to cook off alcohol first, then back down to simmer, then add to chicken.

Back to Recipe Index and Cooking Home Page