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Chicken W/ Currants and Jalapenos
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    Chicken W/ Currants and Jalapenos

  • 1 chicken (about 4 pounds / 1800 g), cut up
  • 3/4 teaspoon (3.75 ml) paprika
  • 2 T (30 ml) olive oil or salad oil
  • 5 cloves garlic, minced or pressed
  • 2 fresh jalapeno chiles, seeded and minced
  • 1 large onion, chopped
  • 2 medium-size carrots, sliced
  • 4 oz (112 g) fresh mushrooms, sliced
  • 1 can (14-1/2 oz / 406 g) stewed tomatoes
  • 1/2 teaspoon (2.5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) fines herbes or dry thyme leaves
  • 3/4 cup (180 ml) dry white wine or regular-strength chicken broth
  • 1/2 cup (120 ml) dried currants (raisins are ok)
  • Rinse chicken, pat dry, and sprinkle all over with paprika. Heat oil in a 4- to 5-quart (4- to 5-liter) pan over medium-high heat. Add chicken pieces, a portion at a time; cook, turning as needed, until browned on all sides (about 6 minutes). Remove from pan and set aside.

    Add garlic, chiles, onion and carrots to pan. Cook, stirring often, until vegetables begin to brown lightly (about 12 minutes). Add mushrooms, tomatoes, cumin, fines herbes, wine and currants; then add chicken and any accumulated juices. Bring to a boil. Then reduce heat and simmer, uncovered, until meat near thighbone is no longer pink; cut to test (about 40 minutes).

    Makes 4 servings.

    From: Cherieam1
    Posted By: Cherieam1
    Post Date: ???

    *BACK TO CHICKEN*







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