Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Toscana III
Print
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings

Ingredients

  • 1 large roaster chicken, 4 to 4 1/2 pounds
  • 4 tablespoons virgin olive oil
  • 1 large Spanish onion, chopped into 1/2 inch dice
  • 2 ribs celery, chopped into 1/2 inch pieces
  • 2 carrots, chopped into 1/2 inch disks
  • 6 cloves garlic, whole and unpeeled
  • 4 tablespoons sugar
  • 1/2 cup red wine vinegar
  • 1/2 cup orange juice
  • 1 cup light bodied red wine
  • 2 tablespoons capers, rinsed of salt
  • 1/4 cup sliced almonds

Directions

Cut up chicken into 8 pieces, rinse and pat dry.

In a 12 to 14 inch saute pan, heat 2 tablespoons of olive oil over medium high heat. Add 4 pieces of chicken and saute 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.

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