Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Georgian Chicken

4 Servings
1 whole roasting chicken,3-4
1 pounds
1 lemon
3 T oil
3 onions,chopped
2 c beef (or lamb),Ground
1/2 t pepper
1/2 t cinnamon,Ground
1/4 t nutmeg,Ground
1/4 t cloves,Ground
1/2 t salt
2 c unsweetened red grape juice
1 t sugar
1/2 c water
2 T blanched almonds,halved
1 grapes,For Garnish

Squeeze juice from lemon and reserve. Rub the empty lemon halves over chicken.
Saute onions in hot oil, until transparent. Add beef or lamb and saute, stirring, until meat is just cooked [redness gone]. Drain excess fat and reserve. Saute meat another 5 minutes. Add spices, salt, 1 Cup grape juice, lemon juice and sugar. Cook, constantly stirring, until most of the liquid has evaporated. Stuff the chicken with the meat mixture.
Pour saved fat into skillet and brown chicken on all sides. Transfer browned, stuffed chicken to dutch oven, add 1/2 C grape juice, water and almonds. Cover tightly and simmer over low heat for approximately 3 hours, or until chicken is thoroughly cooked. Baste every half hour, or as needed to remain moist. Add more grape juice if liquid diminishes. Place cooked chicken on serving platter. Spoon liquid over chicken and garnish with grape clusters.

         ©2007-2017 All rights Reserved.