Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea chicken, cut up into eighths 1 ts dried oregano
2 tb butter 1/2 ts cumin
2 tb olive oil 1/4 c dry white wine
4 ea large cloves garlic, cut thi 1/3 c chicken broth
1/4 c chopped parsley

Sprinkle chicken with salt and pepper. Heat the butter and oil in a large
skillet. Brown the chicken on all sides and remove from skillet. Add the
garlic to the same skillet. Cook until golden. Then add the wine and
stir to dissolve all brown particles in skillet. Cook until the wine
almost evaporates. Add the broth, lemon juice, parsley, oregano, and
cumin. Return the chicken to the skillet. Cover and cook slowly until
the chicken is tender, about 45 minutes. I served this with couscous made
in the following way: Bring 1/4 c. olive oil, 2 1/4 cups. of water, 3
chicken bouillon cubes, and a couple of dashes of Tabasco sauce to a boil
in a saucepan. Add 1 cup couscous. stir and cover. Turn off flame and
let sit for at least 10 minutes before serving.

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