Sweet/Sour Chicken

I adapted this recipe from one I found in Food and Wine magazine - so its not ALL mine, but is still kick-ass yummy, and really quite simple with a sophisticated flavor.

Ingredients

One whole chicken cut into pieces

Salt/Pepper

1/4 C. olive oil

1 large onion, cut into chunks

2 carrots, cut into chunks

2 ribs of celery, cut into chunks

8 cloves of garlic, peeled

1/4 C. sugar

1 C. red wine

1/2 C. red-wine vinegar

1/2 C. fresh orange juice

1 c. fresh mushrooms, sliced

Directions

1. Season the chicken with salt and pepper. In a large, deep skillet, heat 2 tbs, of the olive oil. Add the chicken, and cook over moderately high heat until browned. Transfer the chicken to a plate, and pour off oil.

2. Add the remaining olive oil to the skillet along with the onion, carrots, celery, garlic and mushrooms. Cook over moderate heat, stirring occasionally, until starting to brown. Add the sugar, wine, vinegar, and orange juice. Bring to a boil. Return chicken to the skillet, skin side up. Cover partially and simmer over low heat just until chicken is cooked through. (DO NOT OVERCOOK CHICKEN!)

3. Transfer the chicken to a plate. Return sauce to a boil over high heat until thickened. Season with salt and pepper. Return chicken to the skillet until warmed through and well coated. Plate chicken, spooning sauce over top and serve.