Chicken Agrodolce An Italian Sweet And Sour Chicken Recipes

SWEET AND SOUR CHICKEN RECIPE

Steps:

• In a large non-stick skillet, heat oil over medium high heat.
• Season chicken strips and add to pan.
• Brown chicken and remove to plate.
• Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.
• Simmer until sauce begins to reduce.
• Stir in cornstarch mixture and bring liquid to a simmer.
• Stir in chicken strips and cook for 5 minutes.
• Serve over rice.

SWEET AND SOUR CHICKEN

Steps:

• Combine the juices, sugar, vinegar and stock in a small bowl.
• Season the chicken cubes. Sauté in the vegetable oil until all pinkness is gone and the chicken is beginning to brown. Remove to a clean plate/bowl.
• Add peppers and onion to sauté pan. Heat for 1-2 minutes.
• Add the pineapple. Heat 1 minute.
• Add the juice mixture. Simmer until sauce has reduced by a third.
• Add cornstarch slurry slowly, stirring well, until sauce has a nice consistency.
• Add chicken back to pan, and simmer 5 minutes.

SWEET AND SOUR CHICKEN

Steps:

• Mix together first 6 ingredients.
• Add chicken; coat well.
• Heat oil in electric skillet to 375 degrees.
• Fry chicken until lightly browned.
• Removed chicken; drain.
• Drain pineapple, reserving liquid.
• Add enough water to juice to make 1 cup.
• Add 2 T. cornstarch, mixing well.
• Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
• Bring mixture to a boil.
• Stir green pepper and chicken into sauce; cook until thoroughly heated.
• Serve over rice.

POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)

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.

SWEET AND SOUR CHICKEN

Steps:

• Heat oven to 350 degrees. Arrange the chicken in an oblong baking dish.
• Mix together the Russian dressing, apricot preserves and onion soup mix. Pour over the chicken.
• Cover with foil and bake covered at 350 degrees for one hour. Uncover and bake for another 30 minutes.

ITALIAN SWEET AND SOUR CHICKEN

Steps:

• In a non-stick frying pan gently fry the onion, bacon and garlic for 5 minutes. Add the sugar and the chicken and fry gently for another 5 minutes, turning frequently.
• Add the bay leaves, vinegar and stock and bring to the boil. Reduce the heat, cover and leave to simmer gently for about 35 minutes or until the chicken is tender.
• Remove the chicken pieces and keep warm.
• Stir the sultanas, chocolate and pine nuts into the sauce and cook for another 5 minutes.
• Arrange the chicken on serving plates and spoon the sauce over.