Drunken Chicken (Pollo Borracho)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon butter 1/2 pound boiled ham, cut into strips about 2 inches by 1/4 inch 3-1/2 pound chicken, cut into 4 serving pieces
salt, freshly ground pepper 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander
1/4 cup white wine vinegar 2 cups dry white wine 1 cup chicken stock, about
3 cloves garlic, minced 12 medium pimiento-stuffed olives 3 tablespoons capers



1 Melt the butter in a flameproof casserole. Make a layer of one-third of the ham. Season the chicken pieces with the salt, pepper, cumin, and coriander, and add the chicken legs to the casserole with another third of the ham on top. Arrange the chicken breasts over the ham and sprinkle with the remaining ham strips. Pour in the vinegar, wine, and enough chicken stock to cover. Add the garlic, cover, and simmer over low heat for 45 minutes, or until the chicken is tender. Rinse the olives and soak them for 15 minutes in cold water. Drain. Rinse and drain the capers. Place the chicken pieces and ham strips in a serving dish and keep warm. Measure the liquid in the casserole and reduce it, over brisk heat, to 2 cups. Moisten the chciken with a little of the liquid and serve the rest in a gravy boat. Garnish the chciken with the olives and capers.
2 If liked, the sauce may be lightly thickened. Mix 1 tablespoon flour with 1 tablespoon butter, stir into the liquid, and simmer over low heat, stirring constantly, until the sauce is thickened. Serve with plain boiled potatoes or white rice and a green vegetable or salad.

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