In Sicily, this dish would be served with a vegetable like artichokes or sautéed greens, probably after a simple pasta. For a one-course meal, I like serving the chicken with plain couscous, which is not at all traditional (in Sicily, couscous is usually only served with a fish stew).
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I admit I did not do the last bit with the mint, and maybe that is the magic bit, but I thought this was just ok/bland. Good, but not one of my "keeper" recipes.
This is a wonderful combination of flavours. It is also good with pork tenderloin medallions in place of chicken. I have added a quarter bulb of fennel, finely minced, to the onion, carrot, and celery mixture. I have changed the pine nuts to toasted cashews or almonds - it's all good. A tablespoon of fresh lemon juice at the end brightens the dish. Thank you for a great recipe.
This is truly one of my all time favorites and am always asked for the recipe. I like more veggies in the sauce and so double the onions/carrots/celery. The liquid, however, does not need to be increased by as much -- if at all. I agree that you will need to taste the sauce at the end to make adjustments -- depending, as the recipe indicates, on the vinegar you use. Also, a squeeze of fresh lemon juice at the very end does not hurt.
Very good recipe. Be sure to taste the sauce at the end so you can adjust it to taste. I wound up adding considerably more vinegar.
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