Best 3 Chicken Agrodolce Recipes

Chicken Agrodolce is a delightful Italian dish that combines the sweet and sour flavors in a harmonious balance. Originating from Sicily, this recipe has become a popular choice for its tantalizing taste and versatility. The dish features tender chicken pieces coated in a crispy crust, smothered in a rich and flavorful sauce made with sweet and sour ingredients. The combination of sweet and sour creates a unique and captivating flavor profile that tantalizes the taste buds. The dish is commonly served with a side of pasta or rice, making it a complete and satisfying meal. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you through the steps of creating a delicious and authentic Chicken Agrodolce dish that will impress your family and friends.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

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

Ingredients

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

Tips:

To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
If you don't have chicken breasts, you can use chicken thighs or boneless, skinless chicken breasts.
If you don't have cornstarch, you can use all-purpose flour instead.
You can add more vegetables to the sauce, such as bell peppers, carrots, or broccoli.
If you want a spicier sauce, add a pinch of red pepper flakes or chili powder.

Conclusion:

Chicken Agrodolce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, sour, and savory flavors is sure to please everyone at the table. Serve it with rice or noodles for a complete meal.