Recipe - Cinnamon Chicken

5 pound Chicken, cut up
(1 large chicken or
2 small chickens)
2 Onions, minced
5 Garlic cloves
One fourth pound Butter
One half cup Vermouth or sherry
2 ounce Brandy
One fourth teaspoon Cinnamon
1 teaspoon Cayenne pepper
1 teaspoon Tomato paste
One half pound Tomatoes, minced

In a large casserole, saute onions and garlic over medium heat in butter
until onions are soft. Brown chicken pieces in the butter and remove from
pot as they are done.

When all chicken pieces are browned, turn up heat, add vermouth and brandy
to pot and stir until bubbling.

Turn heat down to low, add cinnamon, tomato paste and pepper, and stir
until mixed. Add chicken back to pot and add tomatoes. Cook over very low
heat for at least 2 hours, until chicken is tender.

NOTES:

* Chicken with tomatoes and cinnamon. Yield: Serves 68.

* Vary the seasonings to taste by leaving out the garlic or doubling it,
or by increasing or decreasing the amount of cayenne pepper. You can use
crushed red pepper flakes in place of the cayenne.

: Difficulty: easy.
: Time: 15 minutes preparation, 2 hours simmering.
: Precision: no need to measure, except the cayenne pepper.

: Andrew L. Duane
: Compugraphic Corp., Wilmington, Massachusetts, USA
: {decvax,ulowell,ima,ism780c}!cgatla!duane

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini