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recipe by Deborah Schneider
This a special dish, and one of my favorites. I found it in a nineteenth-century cookbook from central Mexico, and it demonstrates the Spanish influence on upper-class Mexican cooking of that era. The chicken soaks overnight in a wine and citrus marinade and is served with a quickly made sauce, spiked with pomegranate juice. The sweet and salty garnishes are the perfect finish. In season, scatter a few tart pomegranate seeds over the chicken just before serving.Inspired by: https://recipes.instantpot.com/recipe/chicken-sangria/
recipe updated Feb 5, 2020