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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut up chicken into 8 pieces (cutting on parchment paper on top of your cutting board will prevent contamination to the board. Also, it will be easy clean up). | 2. To cut up chicken, begin removing one leg by cutting into the hip joint. | 3. Separate thigh and leg on each side. | 4. Remove the entire breast, leave the wing on (just remove the end tips) the breast. | 5. Keep the breast bone in to prevent shrinkage but, remove the ribs before cuting into 4 pieces. | 6. Keep the backbone for a stock. | 7. Don't use in this recipe. | 8. In a small bowl, add flour, salt and pepper and lightly coat each piece of chicken with the flour mixture. | 9. IN A DUTCH OVEN OR HEAVY SAUCEPAN, heat 3 tablespoons of olive oil on medium-high heat and brown the coated chicken evenly on all sides; remove from pan; set aside. | 10. Drain all but 1 Tablespoon from saucepan and return to the stovetop heat. | 11. Add whole onions, and sprinkle with sugar (this will facilitate carmelizing). | 12. Cook for 5 minutes or until carmelization begins (onions will begin to brown). | 13. Add chopped onion to saucepan and cook for an additional 3 minutes. | 14. Add orange juice, orange rind, lemon juice, garlic, rosemary to the saucepan (deglazing the brown bits from the chicken and onion). | 15. Return browned chicken to the saucepan and Continue to cook covered about 20- 25 minutes or until onions are fork tender and sauce has slightly thickened. | 16. Remove from heat and whisk in butter. | 17. Plate chicken and onions and pour on the sauce. | 18. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
frying chicken	4		cut	-	-	-	-
flour				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
orange zest	1/2			0.97	0.25	0.015	0.002
lemon	1/2			0.6404	0.2058	0.0243	0.0066
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt	1	teaspoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
white onion	16			64.0	14.944	1.76	0.16
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.