This recipe is from Roving Feast columnist Marlena Spieler. She is the author of “The Islands in the Sun Cookbook,” Beggars’ Banquets: Recipes to Impress Your Friends That Won’t Break the Bank, The Vegetarian Bistro: 250 Authentic French Regional Recipes, Macaroni And Cheese, Jewish Traditions Cookbook and Grilled Cheese: 50 Recipes to Make You Melt, among others.
1 chicken, cut into serving pieces
10 garlic cloves, coarsely chopped
1 cup fresh mint leaves
Juice of 3 lemons
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup dry white wine
2/3 cup chicken broth
1/4 cup slivered almonds, lightly toasted
Combine the chicken, garlic, 2/3 cup of the mint, the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste in a plastic container. Cover tightly. Refrigerate overnight, or up to 2 days. Remove chicken from marinade and wipe dry. Reserve the marinade.
Heat the remaining 2 tablespoons olive oil in a skillet. Add the chicken legs, thighs and wings; saute 20 to 25 minutes, turning several times. Add the breast pieces and saute for 10 to 15 minutes, turning occasionally. Remove the chicken and keep warm.
Discard the fat in the pan, then add the wine and cook over high heat until reduced by half, stirring to incorporate the browned bits on the bottom of the pan. Add the chicken broth and reserved marinade and cook over high heat until reduced to 1/2 cup. Taste for seasoning, then pour the sauce over chicken. Garnish with almonds and the remaining mint.
Per serving (using skinless chicken): 380 calories, 35 g protein, 10 g carbohydrate, 22 g fat (3 g saturated), 95 mg cholesterol, 111 mg sodium, 2 g fiber.