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Intoxicated Chicken




Source of Recipe


Internet


List of Ingredients




1 Tbs. oil
2 lbs. chicken pieces (legs or wings), or thighs
1/4 cup onion, chopped
1 clove garlic, minced
1/2 tsp. chili powder
1/4 cup plus 2 Tbs. chicken stock or water
1 cup tomato sauce
1/4 cup rum or sherry
1/4 cup cooked ham, diced
2 Tbs. raisins
2 Tbs. pimiento-stuffed olives, sliced
1 bay leaf
1 Tbs. capers
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. marjoram
1 Tbs. cornstarch


Recipe



Preheat oven to 350°F. Heat oil in a flameproof casserole over medium high heat. Sauté chicken pieces 3-4 minutes, turning over until lightly browned. Add onion, garlic and chili powder and sauté another 3-4 minutes, until onion is tender. Stir in 1/4 cup stock and remaining ingredients, except cornstarch. Season with salt and pepper to taste. Cover and bake 45 minutes. Uncover and bake another 15 minutes. Transfer chicken to a serving platter. Cover and keep warm. Discard bay leaf. Skim fat from pan and discard. Add enough water, if necessary, to make 1-1/2 cups. Combine 2 Tbs. stock and cornstarch in a jar with a tight-fitting lid. Shake vigorously. Stir cornstarch mixture into juices. Cook over medium-high heat 3-4 minutes, stirring until thickened. Serve over chicken.