Best Sicilian Braised Chicken Pollo Agrodolce Recipes

Pollo Agrodolce (Venetian Sweet-And-Sour Chicken) image

Provided by Lorianne1

Categories Chicken

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 teaspoon ground cloves
1 teaspoon finely grated orange zest
1/2 cup balsamic vinegar, plus
6 tablespoons balsamic vinegar, divided
1 teaspoon chopped fresh mint leaves
1/4 cup olive oil, plus
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (8 ounce) boneless skinless chicken breasts
4 teaspoons unsalted butter
1 medium red onion, thinly sliced
2 medium red bell peppers, julienned
6 white button mushrooms, theinly sliced
1/4 cup golden raisin
1/4 cup dark raisin
1/4 cup pine nuts
1/4 cup sweet vermouth
chicken stock, as needed

Steps:

Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
When butter melts, add onion, peppers, and mushrooms.
Saute until vegetables start to brown (about 4 min).
Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
Add chicken to skillet, with what was the skin side down; sear lightly.
Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer.
Season lightly with salt, then reduce heat to medium.
Cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
When the sauce is the correct consistency, stir in vegetables and add salt if needed.
Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.

Nutrition Facts : Calories 649.6, Fat 33.9, SaturatedFat 6.7, Cholesterol 155.3, Sodium 575.4, Carbohydrate 32.5, Fiber 3.2, Sugar 23.6, Protein 52

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.