Chicken Agrodolce An Italian Sweet And Sour Chicken Food

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CHICKEN AGRODOLCE (AN ITALIAN SWEET AND SOUR CHICKEN)



Chicken Agrodolce (an Italian Sweet and Sour Chicken) image

This is such a unique Italian chicken dish. Chicken breasts are briefly sauteed, then simmered in a sauce of honey, balsamic vinegar, wine, orange and lemon juice. Toss in a few toasted pignoli, and you've got a quick and delicious dinner with risotto or cappellini.

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 14

3 boneless skinless chicken breasts
1/4 cup flour
3 tablespoons olive oil
3 cloves garlic
3 bay leaves
6 allspice berries
4 tablespoons honey
4 tablespoons balsamic vinegar
1/3 cup dry white wine
1/2 cup orange juice
4 tablespoons lemon juice
salt and pepper (about a tsp. each)
1/4 teaspoon cayenne pepper
3 tablespoons toasted pignolis (pine nuts)

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.

CHICKEN AGRODOLCE



Chicken Agrodolce image

An amazingly flavored and unique reduction sauce recipe.

Provided by Divinity Turley

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 15

4 large skinless, boneless chicken breast halves
½ cup all-purpose flour
1 ½ tablespoons olive oil
3 cloves garlic, peeled
1 teaspoon chopped fresh ginger
4 bay leaves
⅓ cup dry white wine
¼ cup balsamic vinegar
2 tablespoons honey
½ cup orange juice
¼ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 tablespoons toasted pine nuts

Steps:

  • Coat chicken with flour.
  • Heat olive oil in a skillet over medium-high heat; cook chicken with garlic, ginger, and bay leaves until chicken is browned, about 5 minutes per side.
  • Mix wine, vinegar, and honey together in a saucepan over medium heat; cook and stir until sauce is reduced by half, about 5 minutes. Add orange juice, lemon juice, salt, black pepper, and cayenne pepper and continue cooking until sauce is reduced by 2/3, about 10 minutes. Strain reduction sauce.
  • Pour strained reduction sauce over chicken; add pine nuts and simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 438.2 calories, Carbohydrate 30 g, Cholesterol 117 mg, Fat 12.2 g, Fiber 1.1 g, Protein 47.3 g, SaturatedFat 2.4 g, Sodium 684.3 mg, Sugar 14.2 g

SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE



Sweet and Sour Chicken: Pollo in Agrodolce image

Make and share this Sweet and Sour Chicken: Pollo in Agrodolce recipe from Food.com.

Provided by katie in the UP

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

3 1/2-4 lbs chicken
1/4 cup extra virgin olive oil
1 large onion, chopped
1 celery heart, chopped and some celery leaves
2 tablespoons currants, soaked and drained
2 tablespoons sugar
2/3 cup red wine vinegar
10 large Sicilian olives, whole with pits (the green variety)
2 tablespoons capers, rinsed
salt & freshly ground black pepper
3/4 cup blanched almond, lightly toasted
fennel, fronds for garnish
orange wedge, for garnish
pepperoncini pepper, for garnish

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.

Nutrition Facts : Calories 851.8, Fat 63.7, SaturatedFat 13.4, Cholesterol 181.1, Sodium 313.9, Carbohydrate 19.4, Fiber 4, Sugar 12.5, Protein 51.6

POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)



Pollo Agrodolce (Venetian Sweet-And-Sour Chicken) image

This is my favorite dish from Bar Italia in St. Louis. I have been looking for this recipe forever and finally found it in a local newspaper.

Provided by Lorianne1

Categories     Chicken

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 19

1/2 teaspoon ground cloves
1 teaspoon finely grated orange zest
1/2 cup balsamic vinegar, plus
6 tablespoons balsamic vinegar, divided
1 teaspoon chopped fresh mint leaves
1/4 cup olive oil, plus
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (8 ounce) boneless skinless chicken breasts
4 teaspoons unsalted butter
1 medium red onion, thinly sliced
2 medium red bell peppers, julienned
6 white button mushrooms, theinly sliced
1/4 cup golden raisin
1/4 cup dark raisin
1/4 cup pine nuts
1/4 cup sweet vermouth
chicken stock, as needed

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.

Nutrition Facts : Calories 649.6, Fat 33.9, SaturatedFat 6.7, Cholesterol 155.3, Sodium 575.4, Carbohydrate 32.5, Fiber 3.2, Sugar 23.6, Protein 52

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