Chicken Barcelona With Food Processor

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 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

Recipe

• 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.