This chicken with fruit sauce is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called “Pollo de San Marcos.” The 20th century Mexican poet Renato Leduc wrote that “there is not a fairgoer nor local family that does not pass by the San Marcos food stalls to taste a plate of chicken, enchiladas or other antojito.”
- 1 2 ½ to 3 pound chicken, cut into serving pieces, seasoned with salt and pepper
- 2 tablespoons vegetable oil
- 1 medium onion, cut into thin crescents
- 2 cloves garlic, grated or finely chopped
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon dried oregano leaves
- 3 tomatoes, seeded, peeled and chopped
- ½ cup dry white wine
- ½ cup chicken broth
- 2/3 cup dried apricots or peaches (called orejonas de durazno in Mexico), halved
- 2/3 cup dried pears, halved
In a large skillet, sauté the chicken until browned on both sides. Remove to a plate. Add the onion to the skillet and sauté until transparent. Add the garlic and continue cooking 2 to 3 minutes longer.
Stir in the sugar, salt, cinnamon, cloves and oregano. Stir in the tomatoes and cook until they have rendered their juices.
Return the chicken pieces to the skillet. Add the wine and cook until it is reduced by half. Add the chicken broth, cover and cook over medium heat for 35 minutes. (Remove breast pieces after 20-25 minutes, since they cook in shorter time.)
Add dried fruit to skillet and continue cooking, covered, for 15 minutes longer. Taste and add salt if desired. Serve with rice. Serves 6.
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