Name: Guy Grossi’s chicken agrodolce
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8
Ingredients: 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

Guy Grossi’s chicken agrodolce

Australian Gourmet Traveller recipe for Chicken agrodolce

Serves 8

Prep

20M

Cook

1H 20M

Total

1H 40M

“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

Ingredients

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

Method

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.