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Guy Grossi's chicken agrodolce

Australian Gourmet Traveller recipe for Chicken agrodolce

By Guy Grossi
  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Serves 8
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Chicken agrodolce
"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


  • 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 chicken stock (2 cups)
  • 450 ml verjuice


  • 1
    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.
  • 2
    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).
  • 3
    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.


Drink Suggestion: 2008 Yering Station Shiraz Viognier.

  • undefined: Guy Grossi