Sicilian Braised Sweet And Sour Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, bruised
• 800 g skinless chicken thighs, halved
• all-purpose flour, seasoned to taste
• 1 large onion, thinly sliced
• 250 ml red wine
• 1 bay leaf
• 3 sprigs rosemary
• 1 tablespoon wine vinegar
• 1 teaspoon caster sugar
• 150 ml chicken stock
• 1 tablespoon currants
• 1/2 cup black olives
• 2 tablespoons pine nuts, roasted (i do this in a small dry pan over a low heat, shaking 'til golden)
• 1/4 cup flat leafed parsley

Recipe

• 1 heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
• 2 dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
• 3 remove all from the pan.
• 4 add the onion and cook for 8-10 minutes, or until almost soft.
• 5 add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
• 6 add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
• 7 remove the chicken from the pan and keep warm.
• 8 add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
• 9 return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.