Sicilian Braised Sweet And Sour Chicken Recipes

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SICILIAN SWEET AND SOUR CHICKEN



Sicilian Sweet and Sour Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons raisins
1/2 cup dry white wine
4 boneless skinless chicken breast halves
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
1/3 cup all-purpose flour
4 tablespoons vegetable oil
1 small onion, finely diced
2 large cloves garlic, minced
1/4 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons balsamic vinegar
2 small ripe tomatoes, skinned, seeded, and chopped (skin reserved for garnish)
2 tablespoons capers, rinsed
2 Sicilian green olives, pitted and chopped
1 cup low-sodium chicken broth
Chopped parsley leaves, for garnish
Tomato skin made into 4 rose flowers, for garnish

Steps:

  • Place raisins in a small dish. Add wine and set aside.
  • Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
  • Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.
  • Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses.

SICILIAN BRAISED SWEET AND SOUR CHICKEN



Sicilian Braised Sweet and Sour Chicken image

Another magazine find that I'm storing here until I try it. The combination of flavours looks yummy.

Provided by JustJanS

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 cloves garlic, bruised
800 g skinless chicken thighs, halved
all-purpose flour, seasoned to taste
1 large onion, thinly sliced
250 ml red wine
1 bay leaf
3 sprigs rosemary
1 tablespoon white wine vinegar
1 teaspoon caster sugar
150 ml chicken stock
1 tablespoon currants
1/2 cup black olives
2 tablespoons pine nuts, roasted (I do this in a small dry pan over a low heat, shaking 'til golden)
1/4 cup flat leafed parsley

Steps:

  • Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
  • Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
  • Remove all from the pan.
  • Add the onion and cook for 8-10 minutes, or until almost soft.
  • Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
  • Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
  • Remove the chicken from the pan and keep warm.
  • Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
  • Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.

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

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