Ingredients
The following ingredients have 4 Servings
- 1.5kg chicken thighs
- 2 onions
- 250ml dry red wine
- 3 bay leaves
- Salt
- 6 peppercorns
- 1/2 cup plain flour
- 6 tbsp extra virgin olive oil
- 2 tbsp finely diced pancetta
- 2 celery hearts, finely chopped
- 10 green olives, flesh removed and chopped
- 1 tbsp capers
- 50g sultanas
- 50g pine nuts
- 1 tbsp castor sugar
- 4 tbsp red wine vinegar
- 2 tbsp chopped parsley
Instruction
- <p>Six to 8 hours before cooking, rinse and pat dry chicken thighs.</p> <p>Place in a bowl.</p> <p>Peel and thinly slice 1 onion and place in a pot with red wine, 1 bay leaf, 1 tsp salt and the peppercorns. </p> <p>Bring to boil for a minute then remove from heat. </p> <p>Once cooled, pour over chicken, cover and refrigerate.</p> <p>When ready to cook, drain and pat dry.</p> <p>Dust chicken with flour and fry until golden using half the olive oil. </p> <p>Heat remaining oil in a casserole dish and lightly fry pancetta, remaining onion (finely chopped), celery, olives, capers, sultanas, pine nuts and remaining bay leaves for a minute. </p> <p>Add chicken, a couple of pinches of salt and stir on low heat. </p> <p>Dissolve sugar in a bowl with vinegar and add to chicken. </p> <p>Mix, cover with lid and cook on low heat for 10-12 minutes, adding water if too dry. Season, stir in parsley and serve.</p>
