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Creole chicken

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Ingredients/Components

sugar - 1 tsp
salt - 1 tsp
orange juice - 1/2 c
pepper - 1/4 tsp
cloves garlic, minced - 8 item
olive oil - 1/4 c
fresh lime juice - 1/3 c
white vinegar - 1 tsp
medium onion, sliced - 1 item
broiler-fryer - 1 (3
orange slices - 1 item
fresh cilantro - 1 item
Chablis* - 3 Tbsp
Garnishes: lime slices

How to make creole chicken:

Garnishes: lime slices orange slices fresh cilantro Cook onion and garlic in olive oil in a saucepan over medium-high heat for 2 minutes. Add the next 7 ingredients. Bring to a boil; remove from heat. Cool. Reserve 1/4 cup marinade and refrigerate it.

Place chicken in a shallow dish or a heavy-duty, zip-top plastic bag. Pour remaining marinade over chicken. Cover or seal; refrigerate 8 hours, turning chicken occasionally. Remove chicken from marinade; discard marinade. Dry with a paper towel. Place on a lightly greased rack; place rack in a broiler pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake 1 hour to 1 hour and 15 minutes, basting with reserved 1/4 cup marinade. Cover chicken with aluminum foil after 1 hour to prevent excessive browning. Place on a serving platter; garnish, if desired. Yields 4 servings.

*Three tablespoons chicken broth may be substituted.

Recipe categories: Chicken, Poultry, Rice.

Rating:

Average rating: 4, total votes: 3

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