Chicken Chile - cooking recipe

Ingredients

1/2 c. peanut oil
2 Tbsp. chili powder
4 cloves garlic
4 jalapeno peppers
2 (2 to 3 1/2 lb.) chickens
4 to 5 leaves fresh sage in chicken cavity
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1/2 red onion

Preparation

In blender combine peanut oil, chili powder, garlic and peppers.
Take the 2 chickens, put in a baking dish and pour the mixture over chickens.
Bake at 375\u00b0 to 400\u00b0 for 1 to 1 1/2 hours. When chickens are done, save pan drippings.
Pour back into blender with Dijon mustard, red wine vinegar and red onion.
Blend all together.
This makes a delicious gravy to be served with mashed potatoes.