Pollo con Uvas

Chicken with Grapes

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • lb. chicken, quartered
  • 3 large cloves garlic, crushed
  • Salt, freshly ground pep


Season the chicken pieces with the garlic, and salt and pepper to taste. Allow to stand for about half an hour. Heat the butter in a heavy casserole and sauté the chicken pieces, 2 at a time, until lightly golden on both sides, and set aside. Add the onion to the butter remaining in the casserole and sauté until tender but not browned. Return the chicken pieces to the casserole. Add the bay lea