Sicilian Vinegar Chicken

Name: Sicilian Vinegar Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 4-6
Cuisine: Italian
Ingredients: plain (all-purpose) flour, for dusting; 3 teaspoons tiny capers in brine, drained; 45 g (1½ oz/¼ cup) sultanas (golden raisins); 250 ml (9 fl oz/1 cup) white wine; 6 corn-fed, free-range chicken Marylands (leg quarters); 125 ml (4 fl oz/½ cup) chicken stock; 2 celery stalks, diced; 3 garlic cloves, finely chopped; 1 large onion, halved and sliced into half moons; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; pinch of sugar; 2 tablespoons finely chopped flat-leaf (Italian) parsley; 125 ml (4 fl oz/½ cup) red wine vinegar; 1 tablespoon tomato paste (concentrated purée); 1 teaspoon chilli flakes

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
1 hr 20

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Sicilians are the masters when it comes to the ‘agrodolce’: sweet and sour. This peasant-style chicken is brimming with that vibe and more. Serve it up over pasta, rice or a good mash.

Ingredients

6 corn-fed, free-range chicken Marylands (leg quarters)
plain (all-purpose) flour, for dusting
60 ml (2

Europe
Italy
Main course
Mediterranean
Sicily

Method

Season the chicken with salt and freshly ground black pepper, then dust with flour and shake off the excess.

Heat 1 tablespoon of the oil in a large heavy-based saucepan with a fitted lid over medium heat. Cook the chicken until browned all over, then remove from the pan and set aside.

Add the remaining oil, the onion, garlic and celery and season to taste. Cook, stirring, for 1