Piquant Chicken(Serves 4) - cooking recipe

Ingredients

4 whole chicken breasts or equivalent amount cut-up chicken pieces
1 1/2 c. dry red wine
1/2 c. salad oil
2 cloves garlic, sliced
1/2 tsp. oregano
1/2 c. soy sauce
4 Tbsp. water
2 tsp. ground ginger
2 Tbsp. brown sugar
4 lb. brisket *
2 Tbsp. salad oil
1 clove garlic, peeled and chopped
6 oz. tomato paste
1/2 c. cider vinegar
2 Tbsp. Worcestershire sauce
1/4 tsp. pepper
2 medium onions, sliced
8 oz. tomato sauce
2/3 c. packed light brown sugar
1 Tbsp. salt
1 tsp. dry mustard
2 bay leaves
2 1/2 lb. stewing beef, cut in cubes
2 medium onions, sliced
1/2 c. pale dry sherry
1 can cream of mushroom soup

Preparation

Place beef cubes in single layer in large, ovenproof casserole.
Spread soup over cubes.
Distribute sliced onions over soup/beef mixture.
Pour sherry over top.
Cover and cook for 2 hours at 325\u00b0.
Stir and then cook for at least 1 more hour or until meat tests fork-tender.
Serve over rice or noodles.