I’m in favor of any dinner recipe that:
1) Only uses one pot
and
2) Requires that a bottle of red wine be opened
This recipe for Sweet & Sour Italian Chicken scores in both categories. You get to sip on red wine while the tender chicken and veggie combo simmers and bubbles in one easy-to-clean skillet. Oh yeah!
The chicken turns out uber tender with a wonderful sweet and sour flavor. And it passed the kiddo test with flying colors!
Give it a try and let me know what you think
3 pounds boneless, skinless chicken thighs
sea salt and black pepper
2 tablespoons olive oil
1 yellow onion, chopped
4 carrots, halved lengthwise and sliced
4 stalks celery, sliced
8 cloves Garlic, minced
¼ cup coconut palm sugar
1 cup dry red wine (and glass for the chef!)
½ cup apple cider vinegar
½ cup Fresh Squeezed Orange Juice
¼ cup sliced almonds
Wash the chicken and pat dry. Season both sides with sea salt and black pepper. Heat the olive oil in a large skillet over medium high heat. Add the chicken and brown each side, about 5 minutes. Transfer the chicken to a clean plate and drain the skillet.
Add the onion, carrot, celery and garlic to the skillet and cook over medium high heat for about 8 minutes, until browned. Add the coconut palm sugar, wine, vinegar, orange juice and sliced almonds. Bring to a boil.
Add the chicken back to the skillet and cook, partially covered, for 35 minutes, or until cooked through. Remove the cover and cook for a few minutes longer, until the sauce has thickened. Serve warm. Enjoy!
Calories: 310
Fat: 7g
Carbohydrates: 19g
Sodium: 171mg
Fiber: 3g
Protein: 41g
Sugar: 2g