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CHICKEN
RECIPE OF THE DAY (November 17th 2006):
Brazilian Braised Chicken
& Bananas
by Susan
Ingredients: 4 pounds chicken thighs and legs (attached),
1/4 cup fresh lemon juice, salt to taste, milled pepper,
3 tbsp. oil, 1 medium onion chopped, 6 plum tomatoes
seeded and chopped, pinch of sugar, 1 cup dry white
wine, 1/2 cup low-sodium chicken broth, 3 tbsp. butter,
6 firm ripe bananas, halved lengthwise, 1/2 cup grated
parmesan cheese
Method: 1.Rinse chicken and pat dry with paper
towels. 2. Rub it all over with lemon juice and sprinkle
well with salt and pepper. 3. In a deep, heavy-bottomed
skillet or Dutch oven with a lid, heat the oil over
medium heat. Brown chicken on all sides until golden
brown. 4. Remove from skillet and keep warm. 5. Add
the onion, tomatoes and sugar to pan and cook, stirring,
until soft. 6. Return chicken pieces to pan, add the
wine and broth, and bring to a simmer. Lower heat and
cover pan. Simmer until chicken is tender, about 45
minutes. Set aside and keep warm. 7. In another large
skillet, heat butter and saute banana halves on both
sides until golden brown. 8. Arrange bananas on top
of the chicken in the skillet and sprinkle them with
the Parmesan. Turn heat on low, cover and cook just
until cheese melts. 9. Use a large spatula to transfer
the chicken with banana on top to plates. (serves 6
people)
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