1 (3- to 3 1/2-pound) chicken, cut up
1/2 cup white vinegar
4 large cloves garlic, peeled and crushed
3 tablespoons oil
1 medium onion, sliced
1 (1.25-ounce) can whole mixed pickling spices
1/4 cup canned tomato sauce
1/4 cup Japanese soy sauce
Wash and dry chicken pieces. Place in casserole. Season to taste with
salt and add vinegar. Rub chicken well with marinade.
Saute garlic in oil in Dutch oven until dark brown but not burned.
Discard garlic, retaining oil. Add onion to oil and cook until tender.
Add chicken pieces and marinade and stir to mix well. Cover and simmer
over medium heat about 10 minutes.
Add pickling spices. Cover and simmer 10 minutes. Add tomato sauce and
soy sauce. Cover and simmer until chicken is tender, about 25 minutes,
stirring occasionally to coat chicken with juices. Makes 4 servings.
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