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.

• Ready In: 1 hr 25 mins
• Serves: 4-6

Ingredients

• 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 1/2lb)  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.