TO MARINATE THE CHICKEN: Rub the chicken with salt, pepper, rosemary, garlic, shallots and 1 tablespoon of the olive oil and marinate it, in a glass or ceramic dish, in the refrigerator for 1 hour or longer. It tastes best if you marinate it overnight. Preheat the oven to 350? F. In a large casserole, heat the remaining olive oil along with the marinade ingredients for 5 minutes and saute the chicken in the marinade, skin side down. Add the pine nuts, white wine, vinegar, lemon juice, orange juice, broth and raisins. Simmer, uncovered over medium heat for 3 to 4 minutes to concentrate the flavor and thicken the sauce. Transfer the chicken to the oven and bake, uncovered, for 20 minutes or until the chicken is cooked through. Remove the chicken to a platter and cover with foil to keep warm. Over high heat, boil the pan juices until thick. Season with salt and pepper to taste. Serve the chicken with spoonfuls of sauce, nuts and raisins over the top. Per serving: 2741 Calories (kcal); 170g Total Fat; (56% calories from fat); 203g Protein; 96g Carbohydrate; 557mg Cholesterol; 821mg Sodium Food Exchanges: 1/2 Grain(Starch); 28 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (423g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 130 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 321.1mg||11 %|
|Potassium 982.1mg||26 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 76g|
|Protein 4.3g||6 %|
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Calories per serving: 444
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