Ingredients: 4 whole chicken breasts 6 cloves garlic, peeled, whole 12 black peppercorns 1/2 teaspoon cayenne 4 sprigs thyme 1 tablespoon toasted cumin seeds 1 medium Spanish onion, cut into 1/4inch slices 2 tablespoons salt 1 tablespoon sugar 4 cups white wine 1 cup sherry vinegar (Apple cider vinegar will substitute) 1 lemon, thinly sliced 1 orange, thinly sliced Directions:Remove skin from chicken breasts. Place pieces in a 4 quart saucepan and add remaining ingredients. Bring to a boil, lower heat, cover and simmer for 1 hour and 20 minutes. Remove chicken carefully and place in a shallow crock. Pour cooking liquid and solids over chicken and allow to cool. Serve chilled with green salad and orange segments. |