A Sicilian specialty, agrodolce is a sweet-and-sour sauce flavoured with vinegar, sugar and red onion.
Ingredients (serves 4):
- 2 tbs plain flour
- 800g chicken thigh fillets, excess fat trimmed, halved
- 1½ tbs olive oil
- 1 red onion, halved, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 80ml (1/3 cup) white wine
- 250ml (1 cup) water
- 1 chicken stock cube, crumbled
- 4 dried bay leaves
- 1 tbs dried oregano leaves
- 1 tbs brown sugar
- 2 tsp red wine vinegar
- 85g (½ cup) green olives, drained
- Steamed couscous, to serve
- Preheat oven to 200°C.
- Place the flour in a sealable plastic bag. Season with salt and pepper.
- Add the chicken and shake to coat. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Cook half the chicken for 2-3 minutes each side or until golden.
- Transfer to a baking dish. Repeat with remaining chicken.
- Heat the remaining oil in the pan over medium-high heat. Cook the onion and garlic, stirring often, for 2 minutes or until soft.
- Add the wine and cook for 1 minute or until reduced slightly.
- Add the water and stock cube and bring to the boil. Stir in the bay leaves, oregano, sugar and vinegar.
- Pour the onion mixture over the chicken. Bake, basting occasionally, for 15 minutes or until the chicken is cooked through and the liquid is reduced slightly.
- Top with the olives and serve with steamed couscous.