Drunken Chicken

Cooking Argentinian

Ingredients for Drunken Chicken

• 1 tablespoon butter
• 1/2 lb. boiled ham, cut into strips
• 1 (3 1/2 lbs.) chicken, cut in 4 pieces
• - Salt and 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 broth
• 3 garlic cloves , minced
• 12 pimiento-stuffed olives
• 3 tablespoon capers

Preparation of Drunken Chicken

1. Melt the butter in a large skillet. Make a layer of one-third of the ham. Season chicken pieces with the salt, pepper, cumin, and coriander, and add chicken legs to the casserole with another third of the ham on top. Arrange the chicken over the ham and sprinkle with the remaining ham strips. Pour the vinegar, wine, and enough chicken broth to cover. Add garlic, cover, and simmer over low heat for 45 minutes, or until chicken is tender.

2. Rinse olives and soak them for 30 minutes in cold water. Rinse and drain the capers:

3. Place chicken pieces and ham strips in a serving dish and keep warm. Reduce the liquid in the skillet to 2 cups. Moisten the chicken with a little of the liquid and serve the rest in a gravy boat. Garnish the chicken with olives and capers.

4. 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.