Sweet And Sour Chicken

Course : Italian
Serves: 4
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1 large roaster chicken - -- (4 to 4 1/2 lbs)
4 tablespoons virgin olive oil
1 large spanish onion -- chopped 1/2 inch dice
2 medium celery ribs -- chopped 1/2 inch pieces
2 medium carrots -- chopped 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

Preparation / Directions:

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)

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