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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