Chicken a la Roma

Serves: 6
Total Calories: 187


1 4 pound chicken, skin removed and cut into 10 pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup extra virgin olive oil
1 onion, diced
1 large carrot, cut into 1/4 inch dice
2 ribs celery, cut into 1/2 inch dice
8 artichoke hearts, halved
8 cloves garlic
1/4 cup sugar
1 cup red wine
1/2 cup red wine vinegar
1/2 cup orange juice
1 teaspoon lemon zest
2 tablespoons capers
1/4 cup pine nuts
1 tablespoon chopped fresh parsley


Season the chicken inside and out with the salt and pepper. Cook the chicken in 2 tablespoons of olive oil in a large deep skillet over medium heat until browned on all sides and remove to a platter. Add the remaining olive oil to the skillet and sauté the onion, carrot, celery, artichokes and garlic over medium heat for 8 to 10 minutes. Add the sugar, wine vinegar, orange juice, lemon zest, capers and pine nuts and bring to a boil. Return the chicken to the skillet, partially cover and simmer for 40 minutes until the chicken is cooked. Remove the chicken to a platter, skim off visible fat and boil the sauce for 3 minutes until thickened. Spoon the sauce over the chicken and garnish with parsley.

Nutritional Facts:

Serves: 6
Total Calories: 187
Calories from Fat: 83

This Chicken a la Roma recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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