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+ servings

Chicken Agrodolce

by

Derek Farwagi

5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 481 kcal

Ingredients
  

  • 2 Cups Chicken stock (Or Better Than Bouillon Paste)
  • ½ tsp Salt
  • 1 tbsp Olive oil
  • 4 Bone-in skin-on chicken thighs
  • ½ tsp Ground black pepper
  • 2 tsp Chopped garlic
  • ¼ Cup Golden Raisins
  • 4 tbsp Red wine vinegar
  • ¼ cup Mild pitted green olives sliced in half.
  • 1 tbsp Chopped fresh flat-leaf parsley

Instructions
 

  • Pat dry chicken and season with salt and pepper.
  • Heat 1 tbsp of oil in a large skillet over low heat. Add chicken skin side down; cook undisturbed for about 3 minutes until skin is browned.
  • Turn chicken over; cook undisturbed for about 2 minutes.
  • Stir in garlic to pan and cook 1 minute.
  • Add 2 cups of stock, raisins, vinegar, and olives to the pan; bring to a boil. Reduce heat to low and simmer, partially covered for 10-12 minutes or until chicken is done. (Juices should run clear when thigh is pierced or read 165F -74C).
    If the pan gets too dry, add a little more stock or water.
  • If you need to concentrate the liquid, increase heat to medium, cook uncovered until the sauce is to your liking.
    Salt and pepper to taste, serve and garnish with chopped parsley.
  • Serve with orzo or rice.
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Notes

Agrodolce is versatile and can be used with different vinegars and ingredients as a sauce or as a thick relish ( like a chutney) to flavor meat, fish and poultry.
Here is a recipe for Salmon Cakes with Spicy Agrodolce and one for Seared Salmon Filets with Agrodolce.
This recipe is for Spicy Agrodolce used as a relish to serve with a meat or a hard, sharp cheese.

Nutrition

Serving: 5Calories: 481kcalCarbohydrates: 24gProtein: 54gFat: 52gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 166mgSodium: 320mgPotassium: 770mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 1mgCalcium: 46mgIron: 3mg
Keyword Agrodolce, chicken