Sicilian-Style Sweet and Sour Chicken
- 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
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.
Add more olive oil to pan, 2 turns of the pan along with red onion, celery, carrots, potatoes, garlic, salt, pepper and chili pepper. Partially cover pan and stir occasionally to soften, 6-8 minutes. Add roasted peppers, tomatoes, olives, capers, vinegar, honey, basil, parsley and bring to bubble. Slide chicken and juices back in and simmer to cook through, 20 minutes at low bubble.