Italian Sweet-and-Sour Chicken

Adapted from: Food & Wine Magazine, Feb. 2012

Bone-in, skin on chicken (I used chicken breast)

Salt & Pepper

Olive oil

1 onion, diced

2 carrots, peeled and diced

2 celery ribs, diced

4 garlic cloves, peeled

¼ cup sugar

1 cup dry red wine

½ cup red wine vinegar

½ cup fresh orange juice

2 tbsp. capers, drained

¼ cup sliced almonds

Step 1:

        Season the chicken with salt and pepper. In a large skillet, heat 2 tbsp. olive oil. Add the chicken and cook over moderately high heat until browned. Transfer the chicken to a plate and pour off extra oil.

Step 2:

        Add a little more olive oil to the skillet and add the onion, carrot, celery, and garlic. Cook over moderate heat until brown. Add the sugar, wine, vinegar, orange juice, capers, and almonds. Bring to a boil. Return chicken to the skillet, cover, and simmer until chicken is cooked through (about 35 minutes depending on the size of the chicken).

Step 3:

        Transfer chicken to a plate. Once it’s cooled a little, slice the chicken. Meanwhile, boil the sauce over high heat until thickened. Season the sauce with salt and pepper. Return sliced chicken to the pan and coat with sauce.

Printed from SavoryLessons.blogspot.com