Sicilian Braised Sweet and Sour Chicken

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  cloves garlic, bruised
• 800  g skinless chicken thighs, halved
•  all-purpose flour, seasoned to taste
• 1  large onion, thinly sliced
• 250  ml red wine
• 1  bay leaf
• 3  sprigs rosemary
• 1  tablespoon white wine vinegar
• 1  teaspoon caster sugar
• 150  ml  chicken stock
• 1  tablespoon currants
• 1⁄2 cup black olives
• 2  tablespoons pine nuts, roasted (I do this in a small dry pan over a low heat, shaking 'til golden)
• 1⁄4 cup  flat leafed parsley

Directions

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.