Tuesday, April 5, 2011

Creole Chicken

Creole Chicken
Drumsticks - those prized pieces of a chicken - always seem to disappear fast, if not first, at family dinners. Today, there are plenty to go around your table because individual chicken parts are often packaged separately and sold by the pound with prices to fit any weekly food budget. So if everyone in your family wants legs, it's no problem. No matter which chicken part you prefer, you'll love these easy-to-prepare recipe.


1      - medium onion, sliced
8      - cloves garlic, minced
1/4   - cup olive oil
1/2   - cup orange juice
1/3   - cup fresh lime juice
3      - tablespoons Chablis or other dry white wine *
1      - teaspoon sugar
1      - teaspoon salt
1/4   - teaspoon pepper
1      - teaspoon white vinegar
1      - (3- to 3 1/2-pound) broiler fryer

Garnishes: lime slices,orange slices, fresh cilantro


Step 1
- Cook onion and garlic in olive oil in a small saucepan over medium-high heat 2 minutes. Ass orange juice and next 6 ingredients.

Step 2
- Bring mixture to a boil. remove from heat, and cool. Reserve 1/4 cup marinade, and refrigerate.

Step 3
- Place chicken in a shallow dish or a heavy-duty, zip-top plastic bag. Pour remaining marinade over chicken. Cover or seal, and refrigerate 8 hours, turning chicken occasionally.

Step 4
- Remove chicken from marinade, and discard marinade. Pat chicken dry with a paper towel. Place chicken on a lightly greased rack, and place rack in a broiler pan.

Step 5
- Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees, and bake 1 hour to 1 hour and 15 minutes, basting with reserved 1/4 cup marinade.

Step 6
- Cover chicken with aluminium foil after 1 hour to prevent excessive browning. Place chicken on a large serving platter, and garnish, if desired.

Yield: 4 servings

* 3 tablespoons chicken broth may be substituted

Recipe By: Sue Bone
From: Winter Park, Florida
Book: Southern Living
Page: 213

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