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Ingredientes
- 6 x Chicken breast halves, skin on, bone in Salt and freshly grnd black pepper to taste
- 2 sprg fresh rosemary, minced or possibly
- 1 tsp Dry
- 3 sm Peeled cloves garlic, thinly sliced
- 3 x Peeled shallots, thinly sliced
- 4 Tbsp. Extra virgin olive oil
- 1/2 c. Pine nuts, (2 ounces)
- 1/4 c. Dry white wine
- 1 Tbsp. Red wine vinegar
- 1/4 c. Fresh lemon juice
- 1/2 c. Orange juice
- 1/3 c. Chicken broth
- 1/2 c. Golden brown raisins
Direcciones
- TO MARINATE THE CHICKEN: Rub the chicken with salt, pepper, rosemary, garlic, shallots and 1 Tbsp. of the extra virgin olive oil and marinate it, in a glass or possibly ceramic dish, in the refrigerator for 1 hour or possibly longer.
- It tastes best if you marinate it overnight.
- Preheat the oven to 350 F.
- In a large casserole, heat the remaining extra virgin olive oil along with the marinade ingredients for 5 min and saute/fry the chicken in the marinade, skin side down. Add in the pine nuts, white wine, vinegar, lemon juice, orange juice, broth and raisins. Simmer, uncovered over medium heat for 3 to 4 min to concentrate the flavor and thicken the sauce.
- Transfer the chicken to the oven and bake, uncovered, for 20 min or possibly till the chicken is cooked through. Remove the chicken to a platter and cover with foil to keep hot. Over high heat, boil the pan juices till thick. Season with salt and pepper to taste. Serve the chicken with spoonfuls of sauce, nuts and raisins over the top.
- Fruit;
