A classic Sicilian chicken dish, pollo in agrodolce is an easy stove-top recipe prepared with a sweet and sour sauce to create perfectly balanced flavors in this unique dish.
Who doesn't appreciate a good chicken dinner? This simple braised chicken with contrasting flavors of sugar (the sweet part) and red wine vinegar (the sour part) is unlike any other chicken dish you've tried before!
The result is this flavorful and colorful Sicilian-style chicken dish that is even tastier after it sits for a while in order to allow the flavors to mingle. Enjoy pollo in agrodolce hot or at room temperature.
What is agrodolce?
Agrodolce literally translates as sour (agro) and sweet (dolce).
Cooking with a sweet and sour sauce is quite common in Sicilian cooking and no doubt of Arabic influence. The combination of red wine vinegar and sugar adds so much flavor to dishes such as eggplant caponata; meatballs; squash and fish.
Then there is the popular coniglio in agrodolce, a rabbit dish which I know many of you are hesitant to try! Therefore I've adapted my mother's recipe by swapping out the rabbit for chicken as well as adding a finely diced carrot and celery for color.
Ingredient list
- Chicken pieces: skin and bone on. I used chicken legs and thighs.
- Green onions
- Carrot
- Celery
- Cherry tomatoes
- Bay leaves
- White wine
- Red wine vinegar
- Sugar
- Olive oil
- Salt and pepper
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Pat dry the chicken pieces and generously sprinkle both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Brown the chicken pieces on both sides, about 3 minutes per side. Transfer the browned chicken to a plate and set aside.
- Add the green onions (white parts); carrot ; celery and a pinch of salt to the pan. Cook, stirring, for 5 minutes.
- Toss in the green parts of the onions and sauté 2 minutes.
- Return the chicken to the pan and pour in the white wine and bay leaves. Bring to a boil and allow the wine to evaporate, about 2 minutes.
- Add the cherry tomatoes to the pan then lower heat to a simmer. Cover and cook for 30 minutes.
- Stir together the red wine vinegar and sugar. Uncover the pan and stir in the vinegar mixture.
- Cook for 10 minutes longer until the sauce thickens.
- Transfer the chicken pieces to a serving plate and, if desired, cook the sauce for and additional 5 minutes to further thicken it. Taste and adjust seasoning, if needed.
- Pour the sauce over the chicken and serve hot or allow it to sit for an hour or two to allow the flavors to mingle and serve at room temperature.
Recipe Notes
-Possible additions to this recipe include pine nuts; raisins; pitted sliced green olives or capers. I recommend adding 2 tbsp. of these ingredients.
-If you prefer, use skinless chicken pieces.
-I recommend using bone-in chicken pieces for the best flavor.
-White wine vinegar may be used in place or red wine vingegar.
-The white wine may be replaced with chicken broth or water.
-The chicken is done when a meat thermometer inserted in the thickest part of the leg or thigh reaches 175 degrees F.
-Alternately, poke the meat with a knife to ensure that the juices run clearly.
-Serve as a main dish with side vegetables such as a green salad; roasted potatoes; sautéed rapini or steamed vegetables such as broccoli or asparagus.
-Serve with bread to soak up the delicious sauce!
-Keep leftovers refrigerated for up to 3 days.
-To serve, reheat in the oven or enjoy at room temperature.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more Italian chicken recipes!
- Chicken Cacciatore
- Baked Breaded Chicken Cutlets
- Italian Stuffed Chicken
- Roast Chicken with Potatoes, Onions and Raisins
Sicilian Chicken Recipe in Agrodolce
Ingredients
- 1 kg skin on, bone-in chicken pieces
- 3 tbsp. olive oil
- 1 bunch green onions sliced, white and greens parts separated
- 1 carrot diced
- 1 rib celery diced
- 3 bay leaves
- ½ pint cherry tomatoes halved
- ½ cup white wine
- ½ cup red wine vinegar
- 1 tbsp. granulated sugar
- salt and pepper to taste
Instructions
- Pat dry the chicken pieces and generously sprinkle both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Brown the chicken pieces on both sides, about 3 minutes per side. Transfer the browned chicken to a plate and set aside.
- Add the green onions (white parts); carrot; celery and a pinch of salt to the pan. Cook, stirring, for 5 minutes. Toss in the green parts of the onions and sauté 2 minutes.
- Return the chicken to the pan and pour in the white wine and bay leaves. Bring to a boil and allow the wine to evaporate, about 2 minutes.
- Add the cherry tomatoes to the pan then lower heat to a simmer. Cover and cook for 30 minutes.
- Stir together the red wine vinegar and sugar. Uncover the pan and stir in the vinegar mixture. Cook for 10 minutes longer until the sauce thickens. Taste and adjust seasoning if needed.
- The chicken is ready when the internal temperature reaches 175 degrees F or if the juices run clear when pierced with a knife.
- Transfer the chicken pieces to a serving plate and, if desired, cook the sauce for and additional 5 minutes to further thicken it. Remove and discard the bay leaves.
- Pour the sauce over the chicken and serve hot or allow it to sit for an hour or two to allow the flavors to mingle and serve at room temperature.
Notes
-If you prefer, use skinless chicken pieces.
-I recommend using bone-in chicken pieces for the best flavor. -White wine vinegar may be used in place of red wine vinegar.
-The white wine may be replaced with chicken broth or water. How to tell when the chicken is done -The chicken is done when a meat thermometer inserted in the thickest part of the chicken leg or thigh reaches 175 degrees F.
-Alternately, poke the meat with a knife to ensure that the juices run clearly. Storage -Serve as a main dish with side vegetables such as a green salad; roasted potatoes; sautéed rapini or steamed vegetables such as broccoli or asparagus.
-Serve with bread to soak up the delicious sauce! To Serve -Keep leftovers refrigerated for up to 3 days.
-To serve, reheat in the oven or enjoy at room temperature.
Nadia Fazio
I love how much flavor this sweet and sour sauce adds to any recipe, especially this chicken! It changes the entire flavor profile to an otherwise simple chicken recipe.
Camille Ajakie
This chicken dish was delicious, I did add capers and served it over rice this is a keeper. Followed as written.
Nadia
So glad you enjoyed it Camille, and I'm sure it was delicious with the added capers! Thank you for your comment!