Chicken Barcelona With Food Processor Recipes

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.

Steps:

• Heat oil and butter in a deep skillet and brown chicken. Remove chicken and set aside.
• Add flour to the drippings in the pan. Blend well.
• Pour in broth and wine. Cook, stirring, until mixture boils and thickens.
• Add olives, mushrooms, onions, salt and pepper.
• Return chicken to pan. Cover and simmer for 45 minutes, or until chicken is tender, turning meat occasionally.