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Mandarin Chicken With Almonds Recipe
|Dressed frying chicken||3 Pound, cut up|
|Vegetable oil||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Cooking liquid||1 Cup (16 tbs) (Accumulated)|
|Cornstarch||2 Tablespoon, mixed in 2 tablespoons cold water, mixed to a smooth paste|
|Cold water||2 Tablespoon (For Cornstarch)|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Canned mandarin oranges||11 Ounce, drained|
|Heavy cream/Sour cream||1⁄2 Cup (8 tbs)|
|Sliced almonds||4 Tablespoon|
Calories 1631 Calories from Fat 1219
% Daily Value*
Total Fat 137 g211.3%
Saturated Fat 33.1 g165.5%
Trans Fat 0 g
Cholesterol 296.2 mg98.7%
Sodium 1361.7 mg56.7%
Total Carbohydrates 30 g10.1%
Dietary Fiber 4.2 g16.8%
Sugars 11.9 g
Protein 69 g137.8%
Vitamin A 65.2% Vitamin C 57.4%
Calcium 11.9% Iron 27%
*Based on a 2000 Calorie diet
Brown chicken on all sides in hot oil in a heavy skillet, about 10 minutes.
Place in the slow cooker with garlic and raisins.
Add the red wine to the skillet and stir to pick up the browned bits.
Add to the chicken.
Cover and cook on low about 8 hours.Pour off accumulated cooking juices, reserving 1 cup.
Place this in a saucepan with the cornstarch mixture, soy sauce, and ginger.
Bring to a boil, stirring constantly until thickened.
Add mandarin oranges.
Blend in cream.
Pour at once over chicken arranged on a hot platter.
Garnish with almonds.
Serve at once with rice.