Monday, July 03, 2006
Jugged Chicken

1 3-1/2 pound chicken (use thighs and drumsticks)
2 tablespoons unsalted butter
1 jar pearl onions (in canned vegetable aisle)
4 medium tomatoes, coarsely chopped
8 oz prosciutto, chopped
2/3 cup dry white wine
1/2 cup golden raisins
1/3 cup Port
1/3 cup brandy
4 garlic cloves, thinly sliced
1 tablespoon Dijon mustard
1/4 teaspoon ground pepper

Preheat oven to 400. Rub chicken with butter and season inside and out with salt and pepper. Transfer chicken to large, heavy, deep casserole. Combine onions and all remaining ingredients in large bowl. Pour over chicken. Cover and bake until chicken is done, about 55 minutes. Serve in bowls with crusty bread; white rice makes a great side dish, using the extra juices from the chicken.

Sweetnicks' Notes: I don't always have Brandy on hand, and in cases like that, I just add extra of the other alcohol, and it still tastes great.

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