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Ingredients

• 4   whole chicken legs, cut into thighs and drumsticks (3-1/2 to 4 pounds total)
•   Salt and freshly ground black pepper
•   Flour for dredging
• 1/3 cup  olive oil; plus a drizzle of your best extra-virgin oil to finish the dish
• 1   small onion, cut into small dice
• 1   small rib celery, cut into small dice
• 1   small carrot, cut into small dice
• 1 tablespoon  sugar
• 2 tablespoons  good-quality white-wine vinegar (you might need a bit more, depending on the strength of your vinegar)
• 1/2 cup  dry white wine
• 1 cup  homemade or low-salt canned chicken stock
• 1   bay leaf
• 1/4 cup  golden raisins
• 1/4 cup  pine nuts, lightly toasted
• 2 tablespoons  capers, preferably salt-packed Sicilian capers, soaked in cool water and rinsed
•   A few large sprigs fresh mint, leaves lightly chopped (about 2 tablespoons); plus a few sprigs for garnish

Description

In Sicily, This Dish Would Be Served With A Vegetable Like Artichokes Or Sauteed Greens, Probably After A Simple Pasta. For A One-course Meal, I Like Serving The Chicken With Plain Couscous, Which Is Not At All Traditional (in Sicily, Couscous Is Usually

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