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Pollo al Vainilla 1 HT MC Sth American 40mins plus soaking Serves 4 Hot Poultry Dried Fruit Alcohol Main Course South America
Ingredients 2
Vanilla Pods, split lengthwise
Instructions
1. Place the vanilla pods in one small bowl and the sultanas in a separate small bowl and pour half the sherry over each. Leave to macerate for 30 minutes.
2. Heat the butter in a frying pan, add the chicken and sauté for 5 minutes on each side. Remove the chicken from the pan with a slotted spoon or tongs. Set aside.
3. Add the onions to the pan and sauté until soft and transparent.
4. Sprinkle in the flour and stirring continuously, cook until the flour is golden brown.
5. Add chicken stock stirring continuously, and cook until thickened.
6. Reduce the heat, add the chicken pieces, vanilla pods and raisins with the sherry they've been soaking in and continue cooking over low heat for 15 minutes.
More Chicken Recipes | General Preparation & Cooking Times
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