Best 3 Chicken Agrodolce Recipes
Indulge in the tantalizing flavors of Chicken Agrodolce, a delectable dish that artfully blends sweet, sour, and savory notes. Imagine tender chicken pieces enveloped in a luscious sauce that bursts with the vibrant flavors of pineapple, bell peppers, and tangy vinegar. This culinary masterpiece, with its contrasting textures and vibrant colors, is sure to tantalize your taste buds and leave you craving for more. Chicken Agrodolce, a versatile dish that can be adapted to suit various dietary needs, also offers vegetarian and air fryer variations, ensuring there's an option for everyone to enjoy this delectable treat.
Here are our top 3 tried and tested recipes!
CHICKEN AGRODOLCE (AN ITALIAN SWEET AND SOUR CHICKEN)
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
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
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
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
POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)
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
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
Tips:
- For a crispier chicken, double-coat it in the cornstarch and flour mixture before frying. This will help to create a golden brown crust.
- If you don't have white wine, you can substitute chicken broth or water. However, the white wine will add a subtle flavor to the dish that is worth seeking out.
- Be careful not to overcook the chicken. Chicken breasts are cooked through when they reach an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
- If you don't have a meat thermometer, you can check to see if the chicken is cooked by cutting into it. The chicken is done when the juices run clear.
- Serve chicken agrodolce immediately. The sauce will thicken as it cools, so it is best to enjoy it while it is still hot and fresh.
Conclusion:
Chicken agrodolce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and sour flavors is sure to please everyone at the table. Serve it with rice, noodles, or your favorite vegetables for a complete meal.
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