Friday, April 11, 2008

Lavender Chicken in White Wine

From: Noone Special

4 Chicken hindquarters.
4 Medium potatoes, diced.
4 Medium yams, diced
Garlic cloves, skinned, to taste (I use a whole head, but vampires never bother me at night!)
1 Tbsp. ground cinnamon
1 Tbsp. lavender (rosemary works, too)
100 ml. oil
800 ml. dry white wine
I don't use any, but I suppose salt and pepper to taste.

Use a large stove-top pot. A soup pot will do, but a wider and shorter pot is probably better.

Heat oil, brown the chicken on all sides for a few minutes, adding the spices (except for the garlic cloves) as you do.

Once the chicken has been browned, add everything else. Bring to a boil. Cover. Lower heat. Simmer for about 75 minutes.

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