Entrées · Recipe 20

Chicken Piquant

Name: Chicken Piquant
Ingredients: ¾ cup rosé wine or orange juice; ¼ cup soy sauce; 2 tablespoons water; 1 garlic clove, sliced; 1 teaspoon ground ginger; ¼ teaspoon dried oregano; 1 tablespoon brown sugar; 1 chicken (3–4 pounds), cut into parts, skin removed; 3 cups cooked rice, for serving

From Grandma Rosie’s family collection

Illustrated interpretation of Chicken Piquant — Illustrated interpretation from the family cookbook.

Let’s make it

Combine the wine or juice, soy sauce, water, garlic, ginger, oregano and brown sugar in a bowl.
Place the chicken in a casserole dish and pour the sauce over it. Cover.
Bake at 375°F for about 1 hour, basting occasionally, until tender and cooked through.
Serve with the sauce over rice.

From the complete review edition, page 58. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.

Chicken Piquant

Let’s make it

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