Meaning 'sweet and sour' in Italian, agrodolce is a delicate balance of flavour that hits the palate with just the right note. Using onions and currants for sweetness, this cockle-warming chicken dinner is complemented by the salty pop of capers and a sharp splash of vinegar.
Carefully cut chicken in half horizontally create 2 thinner pieces. Thinly slice onion. Trim ends from beans. Peel and cut potatoes into 3cm pieces.
Place potato in a saucepan of salted, cold water over medium-high heat and bring to the boil. Cook for 12 minutes or until tender. Drain well. Return to pan over low heat and use a potato masher to mash. Add milk, 20ml (1 tablespoon) olive oil, salt and pepper and mix until smooth. Set aside and keep warm.
Heat remaining oil in a medium frypan with a lid over medium-high heat. Add chicken and cook for 4–5 minutes on one side or until golden brown. Turn and cook for a further 1 minute. Remove from pan.
Reduce heat to medium and add onion with 40ml (2 tablespoons) water. Cook, stirring, for 6–8 minutes or until softened. Add vinegar, capers, currants, stock cube and 250ml (1 cup) water and bring to a simmer.
Reduce heat to medium-low and simmer for 8 minutes or until sauce has reduced slightly. Add beans and chicken, cover with a lid and cook for 2–3 minutes or until beans are tender and chicken is warmed through.
Divide mash between bowls and spoon over chicken, beans and sauce.