| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 1 | lg | Roaster chicken -; (4 to 4 1/2 lbs) |
| 4 | tb | Virgin olive oil |
| 1 | lg | Spanish onion; chopped 1/2" dice |
| 2 | Celery ribs; chopped 1/2" pieces | |
| 2 | Carrots; chopped 1/2" disks | |
| 6 | Garlic cloves; whole and unpeeled | |
| 4 | tb | Sugar |
| 1/2 | c | Red wine vinegar |
| 1/2 | c | Orange juice |
| 1 | c | Light-bodied red wine |
| 2 | tb | Capers; rinsed of salt |
| 1/4 | c | Sliced almonds |
INSTRUCTIONS
Cut up chicken into 8 pieces, rinse and pat dry. In a 12- to 14-inch sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add 4 pieces of chicken and sauté until golden-brown on all sides, about 10 to 12 minutes. Remove. Repeat with remaining 4 pieces. Remove chicken and add 2 tablespoons olive oil. Add onion, celery, carrots, garlic and cook until softened and lightly browned, about 7 to 9 minutes. Add sugar, vinegar, orange juice, red wine, capers and almonds. Replace chicken pieces in pan. Bring to a boil. Reduce heat to simmer, partially cover pan and cook 30 minutes or until remaining liquid just moistens chicken. Serve with couscous or a bitter green salad. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5691) Per serving: 280 Calories (kcal); 18g Total Fat; (56% calories from fat); 3g Protein; 28g Carbohydrate; 0mg Cholesterol; 72mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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