Re: [CH] Doug's recipe

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OK try it this way: Brown chicken pieces, add tomatoes, onion, ham,
sausge, sherry, spices, raisins and almonds. Return to simmer, cover and
cook about twenty minutes. Remove lid and thicken with flour, corn
starch, masa flour, whatever you desire, to thicken, or simply let it
cook down, uncovered. This should ensure that everything is cooked.
Sorry for the confusion, Margaret. When I brown my chicken pieces on all
sides, they are cooked, believe me. I use high heat to brown the chicken
pieces and we have yet to have raw chicken. Cheers, Doug in BC  dougandmarie@shaw.ca

Margaret Lauterbach wrote:
> 
> Doug posted a recipe for Drunken Chicken June 4, I printed it out, and
> there's a problem.  He allows the chicken to be browned, then removed
> from  the pan, cook other stuff, then return the reserved chicken to the
> pan for "another five minutes."  I don't like rare chicken.  Doug, I can't
> get a message to you offline.  Do you have a correction?  Thanks, Margaret L

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