Sicilian-Style Sweet and Sour Chicken

By jargrr

Ingredients

• 1/4 cup olive oil, divided
• 8 pieces bone-in skin on chicken (1 4-5 pound bird cut up or tailor the white or dark meat mix per family preference)
• Salt and pepper
• 1/2 cup dry white wine
• 1 large red onion, chopped
• 2 to 3 ribs celery, chopped with leafy tops
• 2 carrots, chopped
• 3 medium white or yellow skinned potatoes, peeled and diced
• 4 large cloves garlic, sliced
• 1 small red chili minced or 1 teaspoon chili flakes
• 2 roasted red pepper, finely chopped
• 1 28-ounce can San Marzano tomatoes, hand crushed
• 1/2 cup large green olives, pitted and coarsely chopped
• 3 to 4 tablespoons drained capers in brine, such as Capote capers
• 1/4 cup red wine or sherry vinegar
• 2 tablespoons Acacia honey or light agave
• A handful of basil, torn
• A handful of parsley, chopped
• 1/4 cup toasted pine nuts or sliced almonds
• Crusty bread such as warm ciabatta, for mopping

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Heat 2 tablespoons olive oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper, and brown evenly on both sides, about 7-8 minutes total; remove to a plate. Deglaze the pan with wine and evaporate to 2-3 tablespoons; pour over chicken.