Sweet & Sour Sicilian Braised Chicken
In Sicily, this dish would be served with a vegetable like artichokes or sauteed greens, probably after a simple pasta. For a one-course meal, I like serving the chicken with plain couscous, which is not at all traditional (in Sicily, couscous is usually only served with a fish stew).

Ingredients
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4 whole chicken legs, cut into thighs and drumsticks (3-1/2 to 4 pounds total)
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Salt and freshly ground black pepper
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Flour for dredging
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1/3 cup olive oil; plus a drizzle of your best extra-virgin oil to finish the dish
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1 small onion, cut into small dice
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1 small rib celery, cut into small dice
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1 small carrot, cut into small dice
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1 tablespoon sugar
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2 tablespoons good-quality white-wine vinegar (you might need a bit more, depending on the strength of your vinegar)
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1/2 cup dry white wine
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1 cup homemade or low-salt canned chicken stock
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1 bay leaf
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1/4 cup golden raisins
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1/4 cup pine nuts, lightly toasted
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2 tablespoons capers, preferably salt-packed Sicilian capers, soaked in cool water and rinsed
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A few large sprigs fresh mint, leaves lightly chopped (about 2 tablespoons); plus a few sprigs for garnish
Directions
1.
Pat the chicken pieces dry, season them with salt and pepper, and dredge them lightly in the flour, tapping off any excess. Heat a-large saute pan fitted with a lid over medium-high heat and add the 1/3 cup olive oil. When the oil is hot, add the chicken pieces (in batches, if necessary), browning them very well on both sides. When browned, remove the chicken from the pan and set aside. Pour off all but about 3 tablespoons of the fat from the pan.
2.
Turn the heat to medium low and add the onion, celery, and carrot. Saute until they're soft and fragrant, about 6 or 7 minutes. Add the sugar and vinegar to the pan and let it bubble for about 1 minute. Return the chicken pieces to the pan and turn them over in the vegetables once or twice to coat them. Increase the heat to medium and add the wine, letting it boil until almost evaporated. Add the chicken stock and bay leaf, cover the pan, and simmer on low heat until the chicken is just about tender, 30 to 35 minutes, turning the pieces once or twice during cooking. Add the raisins, pine nuts, and capers and simmer to blend the flavors, about 5 minutes. longer. The sauce should be reduced and thickened but still pourable. If it looks too dry, add a splash of chicken stock or water. Taste for seasoning. It should have a nice balance between sweet and sour but not be too aggressive. Add more salt, pepper, a splash of vinegar, or a pinch of sugar to balance the flavors.
3.
Arrange the chicken on a large serving platter. To the pan, add a drizzle off your best-extra-virgin olive oil and the chopped mint and mix it into the sauce. Pour the sauce over the chicken and garnish with the mint-sprigs.
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how-tos
Recommended Recipe:
Classic French Chicken in White Wine Sauce
This is a variation on a chicken fricassee, using a classic French mirepoix to flavor the sauce. The addition of a little prosciutto or ham to the mirepoix gives the finished sauce a nice depth. If the ham you choose is particularly salty, season the chicken only very lightly with salt. Serve the chicken in wide soup bowls with egg noodles or rice, if you like, and the sauce spooned over all.
See Recipe

