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Mexican   -   Pollo Al Horno Con Bebolla Cambray   adapted from Yucatan Cookbook

  • 1/2 Teaspoon Thyme
  • 1/2 Teaspoon Marjoram
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Sage
  • 1 Tablespoon Powdered Chicken Cube
  • Flour -- for dusting
  • 1 Large Chicken -- in large pieces
  • 1 Stalk Butter
  • 20 Medium Scallion -- chopped
  • 6 Ounces White Wine
  • Oil -- for frying
  • 1/2 Pound Mushroom -- sliced
  • 1 Pound Carrots -- sliced thin
  • 2 Tablespoons Honey
  • 3 Tablespoons Mint -- chopped
  • Rice -- cooked
Directions Mix spices with chicken cube and flour. Put in a bag, add chicken pieces and shake thoroughly. Place chicken in baking dish. Dot chicken with butter and cover with scallions. Add wine and bake in a 350 degree oven for 1 hour. For the gravy, saute the mushrooms in a small amount of oil until soft. Add a bit of flour mixed with water. Add juice from the casserole. Stir until it thickens. Boil carrots in a small amount of water for 20 minutes. The water should totally evaporate. Add 2 tablespoons butter, honey and mint. Simmer for 5 minutes. Serve chicken and onions on plate with rice and carrots. Spoon gravy over.
Serves 4
Time to Make 0:00

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