"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
- 1Preheat 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.
- 2Heat 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).
- 3Season 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.