Sweet And Sour Chicken Pollo In Agrodolce Recipes

PORK AGRODOLCE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
• Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
• Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
• Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)

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.

SWEET AND SOUR CHICKEN: POLLO IN AGRODOLCE

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.