Recipe: Chicken Agrodolce

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Chicken Agrodolce. Photo / Doug Sherring
Chicken Agrodolce. Photo / Doug Sherring

Serves 4

• 2 tbsp extra-virgin olive oil
• 2 cloves garlic
• 6 chicken thighs
• 2 medium onions
• 3 carrots
• 2 stalks celery
• 2 tbsp sugar
• 1 cup white wine vinegar
• 4 bay leaves
• 2 tbsp capers
• 200g green olives
• salt and pepper to taste
• 1 glass white wine
• 1 fresh chilli

1. Heat the oil, peel and crush the garlic cloves and add them to the pan, then add the chicken and brown over a high heat. When golden brown, remove from the pan and keep warm.

2. Chop the onion, carrots and celery and saute in the pan. After a few minutes, when lightly golden, add the chicken thighs.

3. Dissolve sugar in vinegar and sprinkle all over the chicken. Add the bay leaves, capers, olives, salt and pepper, stir well and pour over the white wine. Cook over a low heat and, if you like it, add some chopped chilli before serving.

- Herald on Sunday

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