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Now that full of life celebrations have discovered their means again onto thousands and thousands of individuals’s social schedules, celebration hosts and hostesses who prefer to cook dinner and entertain can brighten up their recipe repertoires with dishes which can be simply expanded for a crowd. Feeding a houseful of individuals isn’t troublesome when easy and engaging recipes are chosen for giant gatherings.
This recipe for “Candy and Salty Hen” courtesy of “Throw a Nice Social gathering: Impressed by Evenings in Paris With Jim Haynes” (iUniverse) by Mary Bartlett, Antonia Hoogewerf and Catherine Monnet, is right for hosts. Choose white or darkish meat hen relying in your choice, and benefit from the Mediterranean taste that the capers, olives and oregano provide. Apricots or prunes present a candy chew that’s balanced by the wine and vinegar within the recipe. This dish will fill visitors up, particularly when paired with rice or potatoes.
Candy and Salty Hen
♦ 2 tablespoons garlic, chopped finely
♦ 6 tablespoons dried oregano
♦ 8 ounces crimson wine vinegar
♦ 8 kilos boneless hen, cubed
♦ 4 ounces capers and their juice
♦ 8 ounces apricots or pitted prunes
♦ 4 ounces inexperienced olives, pitted
In a big 3-gallon bowl, mix the garlic, oregano, vinegar, bay leaves, caper juice, olive oil, and vinegar.
Add the hen, apricots or prunes, olives, capers, and stir. Cowl with plastic wrap and let marinate for twenty-four hours within the fridge.
About 2 hours earlier than serving, divide the hen and the marinade between 2 9×13-inch baking pans or a big roasting pan. Sprinkle 1⁄2 cup brown sugar over every pan, adopted by 1 cup of the white wine over every pan.
Bake in a reasonably scorching oven (350 F) for 1 hour. Serve with rice or parsley potatoes.
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