| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 6 |
|
Chicken breast halves; skin on, bone in |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 2 |
|
Sprigs fresh rosemary; chopped or |
| 1 |
ts |
Dried |
| 3 |
sm |
Peeled cloves garlic; thinly sliced |
| 3 |
|
Peeled shallots; thinly sliced |
| 4 |
tb |
Olive oil |
| 1/2 |
c |
Pine nuts; (2 ounces) |
| 1/4 |
c |
Dry white wine |
| 1 |
tb |
Red wine vinegar |
| 1/4 |
c |
Fresh lemon juice |
| 1/2 |
c |
Orange juice |
| 1/3 |
c |
Chicken broth |
| 1/2 |
c |
Golden raisins |
INSTRUCTIONS
TO MARINATE THE CHICKEN: Rub the chicken with salt, pepper, rosemary,
garlic, shallots and 1 tablespoon of the olive oil and marinate it,
in a glass or ceramic dish, in the refrigerator for 1 hour or longer.
It tastes best if you marinate it overnight.
Preheat the oven to 350° F.
In a large casserole, heat the remaining olive oil along with the
marinade ingredients for 5 minutes and saut. the chicken in the
marinade, skin side down. Add the pine nuts, white wine, vinegar,
lemon juice, orange juice, broth and raisins. Simmer, uncovered over
medium heat for 3 to 4 minutes to concentrate the flavor and thicken
the sauce.
Transfer the chicken to the oven and bake, uncovered, for 20 minutes
or until the chicken is cooked through. Remove the chicken to a
platter and cover with foil to keep warm. Over high heat, boil the
pan juices until thick. Season with salt and pepper to taste. Serve
the chicken with spoonfuls of sauce, nuts and raisins over the top.
Converted by MC_Buster.
Per serving: 2741 Calories (kcal); 170g Total Fat; (56% calories from
fat); 203g Protein; 96g Carbohydrate; 557mg Cholesterol; 821mg Sodium
Food Exchanges: 1/2 Grain(Starch); 28 Lean Meat; 0 Vegetable; 5 1/2
Fruit;
16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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