Best Pollo Agrodolce Venetian Sweet And Sour Chicken Recipes

Chicken Agrodolce (an Italian Sweet and Sour Chicken) image

Provided by EdsGirlAngie

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 14

3 boneless skinless chicken breasts
1/4 cup flour
3 tablespoons olive oil
3 cloves garlic
3 bay leaves
6 allspice berries
4 tablespoons honey
4 tablespoons balsamic vinegar
1/3 cup dry white wine
1/2 cup orange juice
4 tablespoons lemon juice
salt and pepper (about a tsp. each)
1/4 teaspoon cayenne pepper
3 tablespoons toasted pignolis (pine nuts)

Steps:

In a large plastic bag, combine flour and chicken breasts, toss to coat.
In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.
Remove chicken to a plate.
To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.
Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.
Remove garlic, bay leaves and allspice berries from sauce.
Add pignoli and heat through, another 5 minutes or so.
Delicious with angel hair pasta or a nice risotto.

Sweet and Sour Chicken: Pollo in Agrodolce image

Provided by katie in the UP

Categories Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

3 1/2-4 lbs chicken
1/4 cup extra virgin olive oil
1 large onion, chopped
1 celery heart, chopped and some celery leaves
2 tablespoons currants, soaked and drained
2 tablespoons sugar
2/3 cup red wine vinegar
10 large Sicilian olives, whole with pits (the green variety)
2 tablespoons capers, rinsed
salt & freshly ground black pepper
3/4 cup blanched almond, lightly toasted
fennel, fronds for garnish
orange wedge, for garnish
pepperoncini pepper, for garnish

Steps:

Remove all the skin and trim the fat from the chicken.
Cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper.
In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
When the oil starts to shimmer, add the chicken pieces and cook until golden brown, about 10 minutes on each side.
Using a slotted spoon, remove the chicken pieces from the pan and set them aside.
Add the onions and celery and let cook, stirring constantly, until soft and slightly golden, about 5 minutes.
Return the chicken pieces to the pot.
Add the currants, sugar, vinegar, olives, capers and half the olives.
Season, to taste, with salt and pepper.
Turn the heat to high and cook, turning the chicken constantly, until the vinegar evaporates, about 3 to 5 minutes.
Turn the heat to medium-low, cover the saucepan and allow the chicken to cook through, about 20 to 25 minutes.
Serve family style, garnished with the remaining almonds, fennel fronds, juice from orange wedges and pepperoncini.