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Sicilian sweet & sour chicken


  • Dust the chicken with seasoned flour and brown it in a thin layer of hot oil in a large heavy-bottomed pan. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion, carrot, celery and garlic until tender, stirring now and again and scraping the bottom of the pan as you do so.
  • Then add the red wine, balsamic, sugar, bay leaves, rosemary, stock and seasonings. Stir and bring to the boil.
  • Turn the heat right down, return the chicken to the pan, cover and gently simmer for about 15-20 mins until tender, turning now and again.
  • Then remove the chicken and reduce the sauce. Taste for seasoning and add the olives and pine nuts. Briefly cook and then stir through the parsley.


  • 1 whole chicken, portioned
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, crushed
  • 1 cup red wine
  • 1 tbsp balsamic or red wine vinegar
  • 1 heaped tspn caster sugar
  • 1-2 bay leaves
  • 2 fresh rosemary sprigs
  • ½ cup chicken stock
  • 1/3 cup small olives
  • 1 tbsp currants
  • 2 tbsp pine nuts, toasted
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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