Mandarin Chicken With Almonds
|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|
Combine salt and paprika and rub chicken pieces with the mixture.
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.