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La Belle Cuisine - More Poultry Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Gigi's Pineapple Chicken



"Poultry is for the cook what canvas is for the painter."
- Jean-Anthelme Brillat-Savarin

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Pineapples, Sunshine Coast, Queensland, Australia
Pineapples, Sunshine Coast, Queensland, Australia
Wall, David
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La Belle Cuisine


Gigi’s Pineapple Chicken

1 cup pineapple (crushed), packed
in its own juice, drained
1/4 cup soy sauce
1 to 2 tablespoons wine vinegar
1/4 cup dry Sherry
1/2 teaspoon dry mustard
2 cloves garlic, minced
1 teaspoon ground ginger
Vegetable oil
A 3-pound chicken, cut up, skinned
Salt and freshly ground black pepper
2 cups fresh mushrooms, sliced
1 small bell pepper, seeded, cut in chunks
1 bunch green onions, chopped

Combine pineapple, soy sauce, wine vinegar, Sherry, mustard, garlic and ginger in small nonreactive saucepan. Bring to boil and let stand for about
30 minutes to mingle flavors.
Season chicken with salt and pepper and brown it in oil in a large skillet or Dutch oven. Remove and set aside. Lightly sauté mushrooms, bell pepper, and onion. Remove and set aside. Return chicken to Dutch oven and cover with sauce. Cover and cook just until done, about 35 to 40 minutes. Add mushroom mixture and cook for an additional 5 minutes.

4 servings.

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