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Chicken agrodolce

You'll need

100 ml olive oil 7 chicken Marylands, halved through the joint 1½ each onions, celery stalks and carrots, finely diced 3 garlic cloves, finely chopped 1 long red chilli, seeds removed, finely chopped 2 tbsp finely chopped flat-leaf parsley 1 tbsp thyme leaves ½ tsp saffron threads 100 gm caster sugar 100 gm sultanas 50 gm pine nuts 75 ml white wine vinegar 500 ml (2 cups) chicken stock 450 ml verjuice


  • 01
  • Preheat oven to 180C. Heat 2 tbsp oil in a large frying pan over medium-high heat, add chicken skin-side down in batches and cook, turning once, until browned (5-6 minutes), then transfer to a large roasting pan. Heat remaining oil in a saucepan over medium heat, add vegetables, garlic, chilli, parsley, thyme and saffron, stir occasionally until just tender (6-8 minutes), then add sugar, sultanas and pine nuts. Stir occasionally until caramelised (12-15 minutes), deglaze pan with vinegar, add stock and verjuice and simmer gently until well flavoured (8-10 minutes). Season to taste, pour mixture over chicken, cover with foil and braise until chicken is very tender (35-40 minutes). Serve warm with sauce spooned over.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

"This Sicilian-style dish has strong Arabian influences, giving an insight into the history of the land. Its sweet and sour flavours come from sultanas, pine nuts and vinegar - all common ingredients in Sicily." Guy Grossi, Grossi Florentino

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2008 Yering Station Shiraz Viognier.

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