Chicken Agrodolce is a Sicilian dish. Agrodolce means sweet and sour. It would normally be served as a main course after pasta. You can use leg and thigh if you like.
- 4 large bone-in, skin-on chicken thighs – about 3 -4 lbs.
- Salt and black pepper
- Flour for dredging
- 1/3 cup olive oil
- 1 cup Italian trinity
- 1 tbs. sugar
- 2 bs. white-wine vinegar (or more according to your taste)
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 bay leaf
- 1/4 cup golden raisins
- 1/4 cup chopped walnuts
- 2 tbsp. capers, rinsed
- 2 tbsp. chopped fresh mint
Pat the chicken dry, season with salt and pepper, and dredge lightly in the flour, shaking off any excess. Heat a large pot fitted with a lid over medium-high heat and add the 1/3 cup olive oil. When the oil is hot, add the chicken pieces (in batches, if necessary), browning them very well on both sides. When browned, remove the chicken from the pan and set aside. Pour off all but about 3 tbsp.. of the fat from the pan.
Lower the heat to medium low and add the trinity, (onion, celery, carrot). Sauté until it’s soft, about 6 or 7 minutes. Add the sugar and vinegar to the pan and cook for about 1 minute. Return the chicken pieces to the pan and turn them over in the vegetables once or twice to coat them. Increase the heat to medium and add the wine, letting it boil until almost evaporated. Add the chicken stock and bay leaf, cover the pan, and simmer on low heat until the chicken is just about tender, 30 to 35 minutes, turning the pieces once or twice during cooking.
Add the raisins, walnuts, and capers and simmer for about 5 minutes. If the sauce looks too dry, add some chicken stock or water. Taste for seasoning and a balance between sweet and sour. Add more salt, pepper, a splash of vinegar, or a pinch of sugar to balance the flavors.
Arrange the chicken on a large serving platter. Pour the sauce over the chicken and sprinkle with the chopped mint.
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