Sweet and Sour Chicken

• 1 large roaster chicken, 4 to 4 1/2 pounds
• 4 tablespoons virgin olive oil
• 1 large Spanish onion, chopped into 1/2 inch dice
• 2 ribs celery, chopped into 1/2 inch pieces
• 2 carrots, chopped into 1/2 inch disks
• 6 cloves 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. Cut up chicken into 8 pieces, rinse and pat dry.
2. In a 12 to 14 inch saute pan, heat 2 tablespoons of olive oil over medium high heat.
3. Add 4 pieces of chicken and saute until golden brown on all sides, about 10 to 12 minutes.
4. Remove.
5. Repeat with remaining 4 pieces.
6. Remove chicken and add 2 tablespoons olive oil.
7. Add onion, celery, carrots, garlic and cook until softened and lightly browned, about 7 to 9 minutes.
8. Add sugar, vinegar, orange juice, red wine, capers and almonds.
9. replace chicken pieces in pan.
10. Bring to a boil.
11. Reduce heat to simmer, partially cover pan and cook 30 minutes or until remaining liquid just moistens chicken.
12. Serve with couscous or a bitter green salad.

roaster chicken, virgin olive oil, spanish onion, celery, carrots, garlic, sugar, red wine vinegar, orange juice, light bodied red wine, capers, almonds

Taken from www.foodnetwork.com/recipes/mario-batali/sweet-and-sour-chicken-recipe.html (may not work)