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| 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
Ingredients:
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
Preparation:
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-
35 minutes.
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.
Enjoy this
amazing recipe and many more when visiting chewnibblenosh
Serves: 6
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