4 tablespoons virgin Olive Oil 1 large Spanish Onion (chopped into 1/2-inch dice) 2 Celery Ribs (chopped into 1/2-inch disks) 2 Carrots (chopped into 1/2-inch disks) 6 cloves of 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 1 tablespoon Hot Pepper Jelly
In a 12 to 14 inch saute pan, heat two tablespoons of olive oil over medium high heat. Add four pieces of chicken and saute until golden brown on both sides, about 10 to 12 minutes. Remove, set aside and repeat with remaining four pieces. Remove chicken and add two tablespoons of olive oil along with onion, celery, carrots and garlic. Saute until softened and lightly browned, about seven to nine minutes. Add sugar, vinegar, orange juice, red wine, capers, almonds and pepper jelly.
Add chicken back into the pan. Bring liquid to a boil, then reduce heat to a simmer. Partially cover pan and cook for about 30 minutes until the chicken has cooked through and the remaining liquid has reduced and just moistens the chicken.
Serve with couscous and Side Green Salad.
1/4 cup Scallions (chopped) 1/4 cup fresh Parsley (chopped) 1/4 cup sliced Almonds Zest and juice of 1 Orange 1/4 cup Mint (torn) 2 tablespoons Olive Oil Salt and Pepper
For Salad: In a bowl combine all ingredients and toss to coat. Taste and adjust seasoning if necessary.