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- Pollo
con le Mandorle
- (Chicken with Almonds)
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- Ingredients:
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- 1 chicken, cut into 8 pieces (3 to 3-1/2 pounds)
6 tbs virgin olive oil
1 tb tomato paste
4 tbs white or red wine vinegar
2 tbs sugar
1 t salt
1/2 t pepper
3/4 cup blanched almonds, crushed
1/4 cup blanched whole almonds, toasted
Directions:
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- Brown the chicken in 2 tablespoons of the olive oil over low heat. This will take about 15 minutes. Drain the chicken and set aside.
Pour the remaining olive oil into the pan with the tomato paste dissolved in 1 cup warm water.
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- When the sauce begins to boil, add the vinegar, sugar, salt, pepper and crushed almonds.
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- When the sauce returns to a boil, add the chicken pieces, lower the heat and cook uncovered for 45 to 50 minutes adding a little water if the sauce starts to get too thick.
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- Turn the pieces of chicken over at least once.
Arrange the chicken on a platter covered with some sauce. Sprinkle the toasted almonds on top.
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- Serve warm in winter and at room temperature in summer. Serves 4.
That's it!
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