Sicilian Chicken Recipe in Agrodolce
A classic Sicilian chicken dish, pollo in agrodolce is an easy stove-top recipe prepared with a sweet and sour sauce to create perfectly balanced flavors in this unique dish.
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 kg skin on, bone-in chicken pieces
- 3 tbsp . olive oil
- 1 bunch green onions (sliced, white and greens parts separated)
- 1 carrot (diced)
- 1 rib celery (diced)
- 3 bay leaves
- 1/2 pint cherry tomatoes (halved)
- 1/2 cup white wine
- 1/2 cup red wine vinegar
- 1 tbsp . granulated sugar
- salt and pepper (to taste)
Instructions
- 1
Pat dry the chicken pieces and generously sprinkle both sides with salt and pepper.
- 2
Heat olive oil in a large skillet over medium high heat. Brown the chicken pieces on both sides, about 3 minutes per side. Transfer the browned chicken to a plate and set aside.
- 3
Add the green onions (white parts); carrot; celery and a pinch of salt to the pan. Cook, stirring, for 5 minutes. Toss in the green parts of the onions and sauté 2 minutes.
- 4
Return the chicken to the pan and pour in the white wine and bay leaves. Bring to a boil and allow the wine to evaporate, about 2 minutes.
- 5
Add the cherry tomatoes to the pan then lower heat to a simmer. Cover and cook for 30 minutes.
- 6
Stir together the red wine vinegar and sugar. Uncover the pan and stir in the vinegar mixture. Cook for 10 minutes longer until the sauce thickens. Taste and adjust seasoning if needed.
- 7
The chicken is ready when the internal temperature reaches 175 degrees F or if the juices run clear when pierced with a knife.
- 8
Transfer the chicken pieces to a serving plate and, if desired, cook the sauce for and additional 5 minutes to further thicken it. Remove and discard the bay leaves.
- 9
Pour the sauce over the chicken and serve hot or allow it to sit for an hour or two to allow the flavors to mingle and serve at room temperature.