Chicken Agrodolce

• 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

1. Preheat oven to 350u0b0F.
2. 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.
3. 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.
4. 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.
5. Pour balsamic vinegar over chicken and stir gently. Let chicken rest for 20 mins, uncovered, before serving. Sprinkle with fresh herbs to serve.

olive oil, chicken, chicken breasts, flour, bacon, pine nuts, stalks celery, onion, garlic, currants, capers, red wine, chicken stock, balsamic vinegar, bouquet garni, herbs

Taken from recipes-plus.com/api/v2.0/recipes/34356 (may not work)