Author Notes
I call this river chicken because it's meant to be consumed on a slow boat ride along a river. It's delicious served hot or cold.
—THE MATH CHEF
Ingredients
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3
small chickens, skinned and cut into eighths
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3
Vidalia or other sweet onions, medium-sized, peeled and minced
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2 tablespoons
ground cloves
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3 teaspoons
freshly ground black pepper, "fine" setting
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750 milliliters
bottle of Cabernet Sauvignon, of good drinking quality
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2 quarts
unsalted chicken broth, preferably homemade
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1 quart
orange juice, preferably organic.
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1 cup
raw almonds, preferably organic
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4 tablespoons
olive oil, preferably organic extra-virgin
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3
cinnamon sticks, freshly ground
Directions
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Pour olive oil into a large heavy-bottomed pot, over medium heat. Place the minced onions in the pot, and heat until they are browned. Remove the onions and reserve them.
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Apply pepper to the chicken eighths, add olive oil to the pot, and in batches, brown them in the pot that was used to brown the onions. Place each batch on a platter. When all of the chicken eighths have been sufficiently browned, return the reserved onions to the pot.
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Thoroughly pepper the chicken parts and season with the ground cloves. Add the seasoned chicken to the pot.
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Uncork the bottle of Cabernet Sauvignon and add it to the pot. Add the orange juice as well as the chicken broth. Add the freshly ground cinnamon.
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Bring the pot to a boil. Reduce the heat, add the almonds, and over low-to-moderate heat for a minimum of one hour.
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Make sure that the chicken parts are thoroughly cooked through, turn off the heat, transfer the chicken eighths to 2 platters, and serve.
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