Sicilian Chicken Recipe in Agrodolce
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.
Servings 4 servings
Calories 528kcal
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
Substitutions and Variations
-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 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.
-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.
Nutrition
Calories: 528kcal | Carbohydrates: 9g | Protein: 33g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 149mg | Potassium: 575mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3184IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg