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Italian Sweet-and-Sour Chicken test
© Con Poulos

Italian Sweet-and-Sour Chicken

  • ACTIVE: 30 MIN

Mario Batali’s delicious chicken gets its sweet-and-sour flavor from a mix of orange juice, vinegar and capers.

  1. One 4-pound chicken, cut into 10 pieces (each breast split crosswise)
  2. Salt and freshly ground pepper
  3. 1/4 cup extra-virgin olive oil
  4. 1 large onion, cut into 1/2-inch dice
  5. 2 carrots, halved lengthwise and sliced crosswise 1/4 inch thick
  6. 2 celery ribs, cut into 1/2-inch dice
  7. 8 garlic cloves, peeled
  8. 1/4 cup sugar
  9. 1 cup dry light-bodied red wine, such as Chianti
  10. 1/2 cup red wine vinegar
  11. 1/2 cup fresh orange juice
  12. 2 tablespoons capers, drained
  13. 1/4 cup sliced almonds
  1. Season the chicken with salt and pepper. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the chicken and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate and pour off the oil.
  2. Add the remaining 2 tablespoons of olive oil to the skillet and add the onion, carrots, celery and garlic. Cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the sugar, wine, vinegar, orange juice, capers and almonds and bring to a boil. Return the chicken to the skillet, skin side up. Cover partially and simmer over low heat until the chicken is cooked through, about 35 minutes.
  3. Transfer the chicken to a plate. Boil the pan sauce over high heat until thickened, about 3 minutes. Season the sauce with salt and pepper. Return the chicken to the skillet until warmed through. Transfer to a plate, spoon the sauce on top and serve.
Serve With A salad of bitter greens.

Suggested Pairing

Smooth Malbec.



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