Sicilian Braised Chicken Pollo Agrodolce Recipes

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SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE



Sweet and Sour Chicken: Pollo in Agrodolce image

Make and share this Sweet and Sour Chicken: Pollo in Agrodolce recipe from Food.com.

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.

Nutrition Facts : Calories 851.8, Fat 63.7, SaturatedFat 13.4, Cholesterol 181.1, Sodium 313.9, Carbohydrate 19.4, Fiber 4, Sugar 12.5, Protein 51.6

POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)



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

This is my favorite dish from Bar Italia in St. Louis. I have been looking for this recipe forever and finally found it in a local newspaper.

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

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