Braised chicken agrodolce

Instructions

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.