Monday, October 16, 2006

Spicy Chicken in Foil © 1967

2 fricassee chickens, quartered
Cooking oil
Aluminum foil
1/2 cup California Rosé
1/4 cup soy sauce
1 clove garlic, minced
1/2 teaspoon powdered ginger
1/8 teaspoon powdered cloves
1/4 cup fresh lime or lemon juice
2 tablespoons butter or margarine

Sprinkle chicken with salt and lightly with flour. Brown to rich color in heated oil. Place each quarter, meat side down, on square of aluminum foil (double thickness) pulling up edges for holding sauce. Heat all remaining ingredients and pour over chicken. Fold foil securely, using double fold. Turn ends and fold several times. Bake chicken in hot oven (400º) about 1 1/4 hours. (If fryers are used in place of fricassee chickens reduce cooking time to 35 to 40 minutes.) Serves 8

*For another foil-friendly recipe, check out this recipe in the archives.

California Wine Cookery and Drinks


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