Sweet And Sour Chicken Pollo In Agrodolce Recipes

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: POLLO IN AGRODOLCE

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.

CHICKEN AGRODOLCE (AN ITALIAN SWEET AND SOUR CHICKEN)

Steps:

• In a large plastic bag, combine flour and chicken breasts, toss to coat.
• In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned.
• Remove chicken to a plate.
• To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat.
• Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly.
• Remove garlic, bay leaves and allspice berries from sauce.
• Add pignoli and heat through, another 5 minutes or so.
• Delicious with angel hair pasta or a nice risotto.

SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE

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.