This will surely warm up your winter night, try mopping up the sauce with a slice of sourdough.
Preheat the oven to 180°C.
Heat a tablespoon of olive oil in a frying pan and brown the chicken pieces for 4 - 5 mins on each side or until well browned. Remove and set aside.
Heat another tablespoon of oil in the frying pan, saute the onion, celery and garlic until softened, then add the chilli, half the parsley, saffron, currants and pine nuts and mix well.
Add the sugar and mix well, then add the vinegar.
Return the chicken to the pan along with the chicken stock and bring to a boil. Season with salt and pepper to taste.
Place in the oven for 20 mins or until the chicken is cooked through.
Serve in the roasting tray with the remaining parsley as a garnish and the lemon juice drizzled over. Serve with bread to soak up the juices.
2 Chicken Maryland
1 Red onion
2 sticks Celery
3 Garlic cloves, peeled and sliced finely
1 pinch Chilli flakes
30 grams Parsley, roughly chopped
1 gram Saffron
50 grams Currants
50 grams Pinenuts
50 grams Caster sugar
80 ml White wine vinegar
1 litre Chicken stock
1 Lemon, juiced
2 tablespoons Olive oil
Salt and pepper