Pollo Agrodolce Venetian Sweet And Sour Chicken Recipes

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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

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

POLLO AGRIDULCE (SWEET AND SPICY CHICKEN)



Pollo Agridulce (Sweet and Spicy Chicken) image

Make and share this Pollo Agridulce (Sweet and Spicy Chicken) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
3 tablespoons butter
2 cups chopped onions
5 garlic cloves, mashed with 1/2 teaspoon salt
1 1/2 lbs chicken thighs, skinned, boned, and cut into bite-size pieces
1/4 cup brown sugar
1 cup ripe mango, chunks
1 teaspoon ground ginger
1 teaspoon ground cumin
1/8 teaspoon red pepper flakes (to taste)
1/2 cup chopped fresh cilantro

Steps:

  • Heat the oil and butter over medium heat in a big skillet; stir/sauté onion until translucent.
  • Add in garlic and chicken; continue sautéing, stirring constantly, until the chicken is lightly browned.
  • Add in brown sugar, mango, ginger, cumin, and red pepper flakes; cover and simmer over med-low heat until the chicken is cooked through, 5-10 minutes.
  • Toss in the cilantro during the last minute or two.
  • Serve hot over cooked rice.

Nutrition Facts : Calories 647.8, Fat 45.1, SaturatedFat 14.4, Cholesterol 166.2, Sodium 202.4, Carbohydrate 30.4, Fiber 2.1, Sugar 22.9, Protein 30.9

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

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.

SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE



Sweet and Sour Chicken: Pollo in Agrodolce image

Make and share this Sweet and Sour Chicken: Pollo in Agrodolce recipe from Food.com.

Provided by katie in the UP

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

3 1/2-4 lbs chicken
1/4 cup extra virgin olive oil
1 large onion, chopped
1 celery heart, chopped and some celery leaves
2 tablespoons currants, soaked and drained
2 tablespoons sugar
2/3 cup red wine vinegar
10 large Sicilian olives, whole with pits (the green variety)
2 tablespoons capers, rinsed
salt & freshly ground black pepper
3/4 cup blanched almond, lightly toasted
fennel, fronds for garnish
orange wedge, for garnish
pepperoncini pepper, for garnish

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.

Nutrition Facts : Calories 851.8, Fat 63.7, SaturatedFat 13.4, Cholesterol 181.1, Sodium 313.9, Carbohydrate 19.4, Fiber 4, Sugar 12.5, Protein 51.6

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