main dishes
sweet and sour sicilian braised chicken (pollo agrodolce)
In Sicily, this dish would be served with a vege table like artichokes or sautéed greens, probably after a simple pasta. For a one-
course meal, serve the chicken with plain couscous, which is not at all traditional but delicious. Serves 44 whole chicken legs, cut into
thighs and drumsticks (31/2 to
4 lb. total)
Salt and freshly ground
black pepper
Flour for dredging
1/3 cup olive oil; plus a drizzle of
your best extra-virgin oil to
finish the dish
1 small onion,
cut into small dice
1 small rib celery,
cut into small dice
1 small carrot,
cut into small dice
1 Tbs. sugar
2 Tbs. good-quality white-wine
vinegar (you might need a
bit more, depending on the
strength of your vinegar)
1/2 cup dry white wine
1 cup homemade or lower-salt
canned chicken stock1 bay leaf
1/4 cup golden raisins
1/4 cup pine nuts, lightly toasted
2 Tbs. capers, preferably
salt-packed Sicilian
capers, soaked in cool
water and rinsed
A few large sprigs fresh mint,
leaves lightly chopped
(about 2 Tbs.); plus a few
sprigs for garnishPat the chicken pieces dry,
season them with salt and pep-
per, and dredge them lightly in
the flour, tapping off any excess.
Heat a large sauté 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, removethe chicken from the pan and set
aside. Pour off all but about 3 Tbs.
of the fat from the pan.
Turn the heat to medium low
and add the onion, celery, and
carrot. Sauté until they’re soft
and fragrant, 6 to 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.
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.