Mom's Farm-Style Chicken

Recipe Ingredients

3 lbs	1362g / 48oz	Roasting chicken - cut into quarters or cut serving size
		(or 3 lbs chicken breasts and thighs)
		Salt - to taste
		Black pepper - freshly ground, to taste
3		Garlic cloves - up to 4
1/2 teaspoon	2.5ml	Ground cumin
1/2 cup	118ml	Sour - (Seville) orange juice, see * note
1/4 cup	59ml	Pure Spanish olive oil or vegetable oil
1/2 cup	118ml	Dry sherry
1 cup	62g / 2.2oz	Onion - thinly sliced (large)
1/2 cup	118ml	Chicken stock or canned chicken broth
1 tablespoon	15ml	Flour - optional
2 tablespoons	30ml	Finely chopped fresh parsley

Recipe Instructions

* Note: Or use 1/4 cup sweet orange juice mixed with 1/8 cup each fresh lime and lemon juice.

Wash the chicken, pat it dry with paper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a non-reactive bowl, pour the orange juice over it, cover, and refrigerate at least 1 hour, or overnight.

Remove the chicken from the marinade (reserving the marinade) and pat dry. In a heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the chicken on all sides.

Add the reserved marinade, the sherry, onion, and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35 to 45 minutes. Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the casserole. Cook the sauce over low heat, stirring, until it has thickened, 5 to 6 minutes, correct the seasonings, pour over the chicken, and garnish with the parsley. This recipe serves 4.

Source:
MEMORIES OF A CUBAN KITCHEN by Mary Urrutia Randelman and Joan Schwartz

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