NB * If the wine vinegar is very acid, use 1/3 vinegar, 1/3 wine & 1/3 water. We make our own and it would have been too acid otherwise. IMH SC Writes "Hey++just found this one in a Cookbook Digest. It might work well in the Romertopf. Or the Chinese sandy pots for that matter. The traditional way to prepare this chicken dish from Michoacan, is in a clay casserole dish covered with a sealing layer of ground corn or masa. Small bits of the corn mixture break off and add a thickening texture to the sauce. This modern version is much simpler to prepare." We wanted to try this in a Romertopf as SC suggests. But because a Romertopf cannot be heated on top of the stove, and must be put into a cold oven we cooked the dish as follows. Mix together the dry marinade ingredients. The garlic does not need to be crushed finely, just smashed with the side of a large heavy bladed knife. After jointing the chicken into 7 pieces plus the carcase into 2 or 4, roll it in the marinade and leave 2 - 4 hours - in a refrigerator if the kitchen is warm. In a large skillet, heat the corn oil, saute the chicken (including the pieces of carcase) briefly and transfer to a cazuela or large pot (or romertopf, which you have just rinsed, as usual). In the same oil, lightly brown the potatoes, remove, and set aside. Carefully pour off any excess oil, making sure any bits stay in the skillet for the next stage. Add the vinegar to the skillet and bring to a boil, scraping up browned bits from the bottom. Pour the vinegar through a strainer over the chicken. Add the olive oil, salt, bay leaves, thyme, and marjoram to the chicken in the clay pot (romertopf). Cover, and place in a cold oven which you immediately start heating to 200C, 400F. After 1/2 hour, remove from the oven, stir all together to make sure the chicken is well coated with juices, cover again and put back in the oven. Cook a further 1/4 hour then remove, uncover, stir in the potatoes and optional chiles, recover and replace. Cook for a further 45 minutes, without opening the pot. To serve. Tip off excess oil, and remove the carcase pieces, which have done their job, Cover again and bring to table. From "Mexico the Beautiful" (Collins Publishers, $45.) Posted by Stephen Ceideberg; October 22 1992. ... D/L from: Sal Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (873g)|
|Recipe Makes: 6|
|Calories from Fat: 605 (49%)|
|Amt Per Serving||% DV|
|Total Fat 67.2g||90 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 168mg||52 %|
|Sodium 1359.6mg||47 %|
|Potassium 2909.1mg||77 %|
|Total Carbohydrate 106g||31 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 91.6g|
|Protein 54.2g||77 %|
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Calories per serving: 1240
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