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Braised chicken agrodolce sweet and sour sauce

Braised chicken agrodolce

Total Time
40 min
15 min
25 min


Skinless chicken breast

600 g, (2x300g fillets)

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced


1 small, thinly sliced


1 clove(s), crushed

Red wine vinegar

1 tbs

Fresh thyme

2 tsp, (2 sprigs) plus extra leaves to garnish

Chicken stock

1 cup(s), (250ml)

Red globe grapes

200 g, halved

Butternut pumpkin

400 g, cut into 3cm pieces


  1. Slice chicken diagonally into twelve 1cm-thick escalopes (thin pieces).
  2. Heat half the oil in a deep non-stick frying pan over medium-high heat. Cook chicken, in 2 batches, for 1–2 minutes each side or until golden. Transfer to a plate.
  3. Heat remaining oil in same pan over medium heat. Cook onion and fennel, stirring, for 5 minutes or until softened. Stir in garlic, vinegar and thyme sprigs, scraping bottom of pan to remove any cooked-on bits. Add stock and grapes and bring to the boil. Return chicken with any juices to pan. Reduce heat and simmer, covered, for 5 minutes. Uncover and simmer for 5 minutes or until chicken is cooked through.
  4. Meanwhile, boil, steam or microwave pumpkin until tender. Drain. Mash in a large bowl until smooth. Top mash with chicken mixture to serve.


SERVING SUGGESTION: Steamed green beans. • Add it: ½ cup (85g) green olives with chicken in Step 3. • Swap it: Chicken breast for skinless lean chicken thigh fillets (fat trimmed, halved).