*(I'm pretty sure I ended up using more of the dry spices)

Salt and pepper chicken. Fry in butter and oil until browned. Remove and set aside. Pour off and discard all but 3 tablespoons of drippings. Add onions, fry a few minutes and add other vegetables. Cook until onions are lightly browned. Add dry spices and cook a few seconds. Return chicken to pan. Add tomatoes and wine. Cover and simmer about 45 minutes. Meat should not be pink when slashed at thickest part. Remove chicken and keep warm. Reduce sauce over high heat. Salt to taste. Serve with sauce spooned over chicken.

If using rabbit, dust with flour before browning. Increase simmering time.

Can also use mushrooms with vegetables, and fresh parsley and/or rosemary with herbs.

From: Dan Hirschi, danjhirschi@interfold.net
Posted by: Dan Hirschi, Via: Chile Head Mailing List
Post Date: Sun, 03 Jun 2001