Recipe: African Drunken Chicken (using white wine)

AFRICAN DRUNKEN CHICKEN

2 lbs. boneless skinless chicken breast
1 1/2 cups dry white wine
1/3 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. olive oil
4 chopped and peeled ripe tomatoes
1 cup onion, chopped
1 tsp. crushed basil
1/2 tsp. thyme
1/4 tsp. cayenne pepper
4 bananas, diced
2 potatoes, diced
1 cup carrots, peeled and sliced
1 cup whole pitted prunes
1/2 cup stuffed green olives, sliced
3/4 tsp. sugar
2 garlic cloves, minced

Marinate the chicken in wine and refrigerate overnight.

WHEN READY TO COOK:
Drain and reserve wine. Combine the flour, salt and pepper on a plate. Coat the chicken pieces with the mixture.

In a large skillet, saute the chicken in olive oil just until browned.

Add tomatoes, onion, basil, thyme, pepper, and reserved wine. Cover the pan and simmer 30 minutes.

Mix in the bananas, potatoes, carrots, prunes, olives, and sugar; simmer for 1 hour.

Add the garlic and simmer another 10 minutes before serving.

Servings: 8
Source: the American Institute for Cancer Research