SICILIAN BRAISED CHICKEN (POLLO AGRODOLCE)

Steps:

• Pat the chicken pieces dry and season them GENEROUSLY with salt and pepper, and dredge them lightly in flour, tapping off any excess.
• Heat a large saute pan fitted with a lid over medium-high heat and add a good splash of oil.
• When the oil is hot, add the chicken pieces (in batches, if necessary), browning THEM VERY WELL on both sides.
• When browned, remove the chicken from the pan and set aside.
• Pour off all the fat from the pan.
• Turn the heat to medium low and toss a little more olive oil in - around 2-3 tablespoons.
• Add the onion, celery and carrot and sprinkle with a little salt.
• Saute until they're soft and fragrant, about 6 to 7 minutes.
• Add the sugar and vinegar to the pan and let it bubble for about one minute.
• Return the chicken pieces to the pan and turn them over in the vegetables once of twice to coat them
• Increase the heat to medium and add the wine, letting it boil until almost evaporated.
• Add the chicken stock and bay leaf, cover the pan, and simmer on low heat until the chicken is just about tender, 30 to 35 minutes turning the pieces once or twice during cooking.
• Add the raisins, capers and pine nuts if you are using them and simmer to blend the flavors about five minutes longer. The sauce should be reduced and thickened but still pourable. If If it looks too dry, add a splash of chicken stock or white wine. Taste for seasoning. It should have a nice balance between sweet and sour but not be too aggressive.
• Add more salt, pepper, a splash of vinegar, or a pinch of sugar to balance the flavours.
• Arrange the chicken on a large serving platter and garnish with fresh herbs and a drizzle of your best extra-virgin olive oil.