Sicilian Braised Sweet and Sour Chicken

READY IN: 50mins
Recipe by JustJanS

Another magazine find that I'm storing here until I try it. The combination of flavours looks yummy.

Top Review by ImPat

This was thoroughly enjoyed though I had to make some changes for dietary and supply reasons. I used white wine (a chardonay in place of red), and sultanas (in place of currants) and added some sliced carrot, in step 6. I purchased 6 boneless skinless thighes and their weight was just over a kilo so I quartered them and the cooking time was perfect. I didn't cook the sauce down to the syrupy stage as I wanted some to mix with the rice but otherwise followed recipe and got some very succulent chicken. We thoroughly enjoyed what we had and I think the white wine maybe made for a lighter dish as the red wine would be more robust and to be honest I am not a big fan of olives but do like the flavour they impart into a dish and they worked really well here.

Ingredients Nutrition


  1. Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
  2. Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
  3. Remove all from the pan.
  4. Add the onion and cook for 8-10 minutes, or until almost soft.
  5. Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
  6. Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
  7. Remove the chicken from the pan and keep warm.
  8. Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
  9. Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.

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