• Ingredients: 33
  • Serves: 6

Jennie june’s brown fricassée chicken with , olive oil, medium onions, sliced in rings, clove garlic, minced, tomatoes, peeled, or 1 16-ounce can stewing tomatoes with liquid, sprig fresh thyme, salt and freshly ground pepper to taste, allspice, dash of mace, water.

Ingredients

  • 1 4-pound frying chicken, cut up into 8 pcs.
  • 6 tbsps. olive oil
  • 6 medium onions, sliced in rings
  • 1 garlic minced
  • 2 tomatoes
  • 1 sprig fresh thyme
  • Salt and freshly ground pepper to taste
  • 1/2 tsp. allspice
  • Dash of mace
  • 1/2 cup water

Chocolate paste:

Cake:

  • 1 cup vegetable oil
  • 2 1/4 cups granulated sugar
  • 5 eggs
  • 4 tsps. vanilla extract
  • 1/4 cup water
  • 1 cup undiluted frozenange juice, defrosted
  • zest of 1 orange, finely minced
  • 3 1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 3 1/2 tsps. baking powder
  • 1/2 tsp. salt
  • 1/2 cup finely grated semi-sweet chocolate or miniature chocolate chips

Orange glaze/topping:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 2. Drain the pan, add the remaining oil, and simmer the onions very slowly, covered, for about 15 minutes or until soft.

    For this step you will need

  2. Step 2 3. Add the tomatoes and simmer a few minutes. Then add the chicken, the thyme, salt, pepper, allspice, mace, and water.

    For this step you will need