Chicken Fricassee
INGREDIENTS
1/2 cup sour orange juice
6 cloves garlic
1 + 1/2 tsp salt
1/2 tsp black pepper
4 lbs. chicken pieces (skinned)
1/4 cup flour (for dusting chicken)
1/3 cup olive oil
1 cup red potatoes peeled and cubed
2 cups chopped onions
1 cup chopped green pepper
1 cup tomato sauce
1 cup white wine
DIRECTIONS
Use large none metalic bowl.
Whisk together OJ, garlic, salt, and black pepper.
Add chicken pieces to marinade.
Cover and refridgerate overnight.
Remove chicken from marinade and blot dry with papper towel.
Save marinade.
Use large covered fry pan.
Season chicken with salt, black pepper, cumin, and flour.
Heat olive oil in pan until it starts to smoke.
Brown chicken pieces in hot oil.
Cook chicken on each side for
2 batches.
Remove chicken and set aside.
Saute potatoes in same oil until browned on all sides.
Remove potatoes and set aside.
Saute onions and green pepper for 2 minutes.
Return chicken to pan.
Add remaining marinade, tomato sauce, wine, and potatoes.
Reduce heat to low.
Cook for 25 minutes.
Serve over rice with lots of sauce.
