Best 6 Pollo Agrodolce Venetian Sweet And Sour Chicken 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.

SWEET AND SOUR CHICKEN

Steps:

• Open canned pineapple and reserve 1/2 cup juice.
• In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
• In resealable plastic bag, combine flour and remaining cornstarch.
• Add chicken to flour mixture; seal bag and shake to coat.
• Transfer chicken to cutting board and lightly spray both sides with cooking spray.
• In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
• Cook chicken on one side for 4 minutes or until golden on the bottom.
• Turn chicken and pour in remaining oil, spreading as much as possible.
• Cook another 4 minutes until golden and chicken is no longer pink in the center.
• Transfer to a plate and cover to keep warm.
• To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
• Make a well in center of vegetables.
• Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
• Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
• Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
• Serve and enjoy!

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.

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.

SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 325.
• Cut boneless chicken breasts into chunks.
• Season with salt and pepper.
• Dip chicken in cornstarch and then in beaten egg.
• Fry in a little oil until brown but not cooked through.
• Place in a single layer in a baking dish.
• Mix sauce ingredients (last five ingredients in the list) together and pour over chicken.
• Bake for one hour at 325 degrees. Turn chicken every 15 minutes.
• About 45 minutes before chicken is done, prepare rice according to package directions.
• If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
• Serve over hot, cooked rice.