Ingredients
10 pieces chicken
1/4 olive oil
1 large onion, chopped
2 carrots cut in small sticks
2 celery stalks dicd
8 garlic cloves peeled and chopped
1/4 c sugar
1 cup red wine
1/2 cup red wine vingar
zest and juice of 1 fresh ornge
2 T capers, drained
1/4 cup sliced almonds
Preparation
Season chicken with salt and pepper. Add 2 T oil and saute chicken over moderate heat until browned on all sids. Transfer the chicken to a plat and pour off excess oil. Add remaining 2 T oil to skilleet with onions, carrots, celery, and garlic. Cook over moderate heat, stir occasionally, until translucent and slightly brown, 8-10 minutes. Add sugar, wine, vinegar, orange juice and zest,capers and almonds, bring to a boil. Return chicken to the skillet. Cover partially and simmer on low heat until chicken is cooked through. Transfer chicken to a plate. Boil the sauce over high heat until thickened, about 3 minutes. Season with s and p. Return chicken to pan until warmed through. Transfer to a plate and spoon the sauce on top and serv.
