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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