Chicken Agrodolce - cooking recipe

Ingredients

3 tbsp olive oil
6 None chicken thighs, skin-on
4 None chicken breasts, skin-on
3 tbsp flour, mixed with 1/2 tsp salt
4 oz bacon, roughly chopped
1/3 cup pine nuts
2 stalks celery, sliced
1 None large onion, finely chopped
2 cloves garlic, minced
1/3 cup currants
1.5 oz capers, drained
2 cups red wine
4 cups chicken stock
2-3 tbsp balsamic vinegar
1 None bouquet garni
None None fresh chopped herbs, to serve

Preparation

Preheat oven to 350\u00b0F.
Heat 2 tbsp oil in a large Dutch oven over medium heat. Working in batches, dust chicken with flour then sear until golden brown on both sides. Transfer to a plate and season. Reserve any unused flour.
Add bacon to Dutch oven and cook until golden. Add pine nuts and cook until golden. Remove bacon and pine nuts with a slotted spoon and transfer to a plate.
Lower heat to medium and cook celery and onion, covered, for 7-10 mins, until tender. Add garlic, currants and capers. Return bacon and pine nuts to pan along with reserved flour, chicken and bouquet garni. Add red wine and stock. Bring to a boil then transfer to oven and braise for 1 hour, or until tender.
Pour balsamic vinegar over chicken and stir gently. Let chicken rest for 20 mins, uncovered, before serving. Sprinkle with fresh herbs to serve.