Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Pollo Borracho

SUBMITTED BY: damasio PHOTO BY: Allrecipes

"This luscious, satisfying chicken dish gains it's richness from a sauce of shallots and brandy."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  25 Min
COOK TIME  1 Hr 10 Min
READY IN  1 Hr 50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (3 1/2) pound chicken
  • 3 tablespoons fresh lime juice
  • Salt and pepper to taste
  • Cayenne pepper, or other ground chile to taste
  • 2 tablespoons butter, softened (for spreading)
  • 1 onion, cut into wedges
  • 5 cloves garlic, peeled
  • 2 large stalks celery, cut into chunks
  • 1 (750 milliliter) bottle Chilean Sauvignon Blanc or Chardonnay
  • 2 tablespoons butter
  • 1/4 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1/2 cup brandy

DIRECTIONS

  1. Rinse the chicken thoroughly, and pat dry. Rub the skin and cavity with the lime juice, then sprinkle with salt, pepper, and cayenne; set aside for 15 minutes to let the flavors soak in.
  2. Smear the chicken evenly with the softened butter, and stuff the cavity with onion, garlic, and celery. Place into a pot that is just big enough to hold the chicken, breast-side up. Pour in the bottle of wine, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-low, and gently simmer the chicken until tender, 1 to 1 1/2-hours.
  3. When the chicken has cooked, remove it, and continue simmering the broth. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the shallots and garlic, cook until the shallots soften, and turn translucent. Strain the chicken broth through a fine mesh sieve, and add to the shallots.
  4. Pour in the brandy, and bring to a boil over high heat. Reduce heat to medium, then simmer for 10 to 15 minutes. While the sauce is simmering, remove the vegetables from the cavity of the chicken and discard. Remove the breast meat, legs, and any other meat remaining on the bones.
  5. To serve, cut the breast into 1/2-inch thick slices, and separate the legs into drumsticks and thighs. Arrange the chicken on a serving dish, and bathe with the sauce.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2007 by StrongCook
Cooking the chicken in the Sauvignon Blanc makes it very tender, moist and tasty. HOWEVER, if... MORE


 
www.allrecipes.com
ADVERTISEMENT
View and vote for your favorite recipe photos... Vote Now!
Nutritional Information
Pollo Borracho

Servings Per Recipe: 6

Amount Per Serving

Calories: 500

  • Total Fat: 24.9g
  • Cholesterol: 92mg
  • Sodium: 237mg
  • Total Carbs: 8.2g
  •     Dietary Fiber: 1.2g
  • Protein: 25.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?