Chicken Barcelona With Food Processor

KateL's Note:

Entered for safe-keeping. From Judith Gethers's "The Fabulous Gourmet Food Processor Cookbook". This is a good buffet dish.

• Total Time: 1 hrs 25 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 4

• 1 cup loosely-packed fresh Italian parsley
• 2 orange rind, cut in 1-inch strips
• 2 medium onions, peeled and quartered
• 2 garlic cloves
• 6 medium tomatoes, peeled, seeded and quartered or 16 ounces canned tomatoes, drained
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 2 (2 1/2 lb) frying chickens, quartered (5 pounds total)
• 1 1/2 cups fresh orange juice (juice from 4 medium oranges)
• 1/2 lemon, juice of

Directions:

1. Using steel blade, chop parsley fine; reserve.
2. Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve.
3. 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.
4. Clean work bowl.
5. Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve.
6. In large skillet, over moderate flame, saute onions and garlic until golden.
7. Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
8. Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste.
9. *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
10. Preheat oven to 350 degrees Fahrenheit.
11. Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes.
12. *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***.
13. To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.

Reviews

[Queen Dana]

This was really good. I used boneless skinless chicken breast which cut done the cooking time and I did not have a problem with there being too much fat. I think next time I will try cilantro instead of parsley or maybe add some hazelnuts.

[Julie B's Hive]

This dish had a very strong orange taste and needed 45 minutes oven time. Two large oranges gave me the required cup and a half OJ needed and I used the suggested option of drained canned tomatoes in the sauce. Should I do this again I would use pre-cooked chicken pieces as the fat that accumulated in the sauce did nothing to enhance the taste. I will, however, give this another try.