|Picture from: chewnibblenosh|
Image Credit: Christine
Italian Sweet and Sour Chicken
“The sauce with this chicken is so incredibly good. Despite the long cooking time, the veggies stayed just crisp enough, and between the almond crunch, salty tang from the capers, and the sweet wine, we were in chicken dinner heaven.” Christine
One 4-pound chicken, cut into 10 pieces, each breast split crosswise (I didn’t use the wings)
Salt and pepper, to taste
¼ cup extra-virgin olive oil
1 large onion, diced
2 carrots, peeled, halved lengthwise, and sliced into ¼ inch pieces
2 large celery ribs, chopped into ½ inch pieces
8 garlic cloves, peeled
¼ cup sugar
1 cup light bodied red wine (I used Chianti)
½ cup red wine vinegar
½ cup orange juice
2 tablespoons capers, drained
¼ cup sliced almonds
Season the chicken pieces, on both sides, with salt and pepper.
In a large, deep skillet, heat 2 tablespoons of the olive oil over medium high heat.
Add the chicken pieces to the pan and brown on both sides, about 4 minutes per side.
Remove chicken to a plate and set aside.
Pour off the excess oil from the pan.
Add the remaining 2 tablespoons of oil to the skillet and add the onion, celery, carrot and garlic.
Cook over medium heat, stirring occasionally, until the vegetables begin to brown and soften,
about 8 minutes.
Add the sugar, wine, vinegar, orange juice, capers and almonds to the vegetables and bring
the mixture to a boil.
Return the chicken to the skillet, skin side up.
Cover the pan partially, and simmer over low heat until the chicken is cooked through, about 30-
Transfer the chicken to a plate.
Boil the pan sauce over high heat until it thickens a bit, about 3-5 minutes.
Season the sauce with salt and pepper.
Return the chicken to the skillet until warmed through.
Transfer to a plate and spoon the sauce over the top of the chicken before serving.
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