| 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
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