CHICKEN BARCELONA WITH FOOD PROCESSOR
Entered for safe-keeping. From Judith Gethers's "The Fabulous Gourmet Food Processor Cookbook". This is a good buffet dish.
Provided by KateL
Categories Whole Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using steel blade, chop parsley fine; reserve.
- Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
- Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve.
- Clean work bowl.
- Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
- In large skillet, over moderate flame, saute onions and garlic until golden.
- Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
- Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
- *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
- Preheat oven to 350 degrees Fahrenheit.
- Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
- *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
- To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.
Nutrition Facts : Calories 1416.7, Fat 96.1, SaturatedFat 27.4, Cholesterol 434.6, Sodium 419.4, Carbohydrate 24.4, Fiber 3.7, Sugar 15.3, Protein 109.2
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