Black Chicken

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Snip 13

Master Chef
Joined
Jun 17, 2011
Messages
5,584
Location
Brakpan, South Africa
2 kg Chicken thighs and legs (skinned) skins don't work well with this recipe
1 cup worcestershire sauce
1 cup tomato sauce
1/4 cup of olive oil
1/2 cup of white grape or malt vinegar
3 large onions sliced
300gr of brown mushrooms sliced

Season chicken with salt and pepper. Brown with onions and mushrooms.
Place in a casserole dish. Mix the rest of the ingredients with 250ml of water. Pour over chicken and bake for 2 hours. Check occasionally if it needs more water. Sauce can be thickened with a cornstarch slurry if thicker sauce is preferred. Serve with plain rice.
P.S Carrots and potatoes can be added but note the veggies will discolour.
I serve steamed veg on the side instead.
 
2 kg Chicken thighs and legs (skinned) skins don't work well with this recipe
1 cup worcestershire sauce
1 cup tomato sauce
1/4 cup of olive oil
1/2 cup of white grape or malt vinegar
3 large onions sliced
300gr of brown mushrooms sliced

Season chicken with salt and pepper. Brown with onions and mushrooms.
Place in a casserole dish. Mix the rest of the ingredients with 250ml of water. Pour over chicken and bake for 2 hours. Check occasionally if it needs more water. Sauce can be thickened with a cornstarch slurry if thicker sauce is preferred. Serve with plain rice.
P.S Carrots and potatoes can be added but note the veggies will discolour.
I serve steamed veg on the side instead.

That sounds like a huge amount....is that correct?
 
That sounds like a huge amount....is that correct?

Yes, the amount may sound like a lot but remember the cooking will mellow the flavour and so will the addition of water. Don't add more water than the recipe calls for either, I would just taste after half of the cooking time is up then add a dash more water if you feel it needs it. It's not nearly as strong as it sounds :)
 
2 kg Chicken thighs and legs (skinned) skins don't work well with this recipe
1 cup worcestershire sauce
1 cup tomato sauce
1/4 cup of olive oil
1/2 cup of white grape or malt vinegar
3 large onions sliced
300gr of brown mushrooms sliced

Season chicken with salt and pepper. Brown with onions and mushrooms.
Place in a casserole dish. Mix the rest of the ingredients with 250ml of water. Pour over chicken and bake for 2 hours. Check occasionally if it needs more water. Sauce can be thickened with a cornstarch slurry if thicker sauce is preferred. Serve with plain rice.
P.S Carrots and potatoes can be added but note the veggies will discolour.
I serve steamed veg on the side instead.

Quoting myself here..lol!
Just wanted to mention by tomato sauce I mean ketchup, I forgot that Americans call it that :(
 
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