Chicken Agrodolce

Name: Chicken Agrodolce
Ingredients: 3 tbsp olive oil; 6 None chicken thighs, skin-on; 4 None chicken breasts, skin-on; 3 tbsp flour, mixed with 1/2 tsp salt; 4 oz bacon, roughly chopped; 1/3 cup pine nuts; 2 stalks celery, sliced; 1 None large onion, finely chopped; 2 cloves garlic, minced; 1/3 cup currants; 1.5 oz capers, drained; 2 cups red wine; 4 cups chicken stock; 2-3 tbsp balsamic vinegar; 1 None bouquet garni; None None fresh chopped herbs, to serve

16 ingredients

5 steps

Ingredients

3 tbsp olive oil
6 None chicken thighs, skin-on
4 None chicken breasts, skin-on
3 tbsp flour, mixed with 1/2 tsp salt
4 oz bacon, roughly chopped
1/3 cup pine nuts
2 stalks celery, sliced
1 None large onion, finely chopped
2 cloves garlic, minced
1/3 cup currants
1.5 oz capers, drained
2 cups red wine
4 cups chicken stock
2-3 tbsp balsamic vinegar
1 None bouquet garni
None None fresh chopped herbs, to serve

Directions

1

Preheat oven to 350°F.
2

Heat 2 tbsp oil in a large Dutch oven over medium heat. Working in batches, dust chicken with flour then sear until golden brown on both sides. Transfer to a plate and season. Reserve any unused flour.
3

Add bacon to Dutch oven and cook until golden. Add pine nuts and cook until golden. Remove bacon and pine nuts with a slotted spoon and transfer to a plate.
4

Lower heat to medium and cook celery and onion, covered, for 7-10 mins, until tender. Add garlic, currants and capers. Return bacon and pine nuts to pan along with reserved flour, chicken and bouquet garni. Add red wine and stock. Bring to a boil then transfer to oven and braise for 1 hour, or until tender.
5

Pour balsamic vinegar over chicken and stir gently. Let chicken rest for 20 mins, uncovered, before serving. Sprinkle with fresh herbs to serve.