Pollo Agrodolce (Venetian Sweet-and-Sour Chicken) Recipe
This delightful recipe for Pollo Agrodolce, or Venetian Sweet-and-Sour Chicken, is a treasure I unearthed from Bar Italia in St. Louis, a restaurant renowned for its delectable interpretations of Italian cuisine. As the flavors meld, the sweet and tangy notes create a symphony on your palate, making it an ideal dish for gatherings or a cozy family dinner. The blend of tender chicken, vibrant vegetables, and a luscious sauce is sure to become a cherished favorite in your home.
Recipe Details
| Category | Chicken |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 4 hours 15 minutes |
| Servings | 4 |
| Aggregated Rating | ⭐⭐⭐⭐⭐ (5 stars, 2 reviews) |
| Calories | 649.6 kcal |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Total Fat | 33.9 g |
| Saturated Fat | 6.7 g |
| Cholesterol | 155.3 mg |
| Sodium | 575.4 mg |
| Total Carbohydrates | 32.5 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 23.6 g |
| Protein | 52 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 tsp | Ground cloves |
| 1 tsp | Orange zest |
| 1/2 cup | Fresh mint leaves, chopped |
| 6 tbsp | Olive oil |
| 1 tbsp | Olive oil (for cooking) |
| 1/4 tsp | Salt |
| 1/4 tsp | Ground black pepper |
| 4 | Boneless skinless chicken breasts |
| 1/2 tbsp | Unsalted butter |
| 1 | Red onion, sliced |
| 1 | Red bell pepper, sliced |
| 4 | White button mushrooms, sliced |
| 1/4 cup | Golden raisins |
| 1/4 cup | Dark raisins |
| 1/4 cup | Pine nuts |
| 1/4 cup | Sweet vermouth |
| 1/2 cup | Red wine vinegar |
Instructions
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Prepare the Marinade: In a medium-sized bowl, combine the ground cloves, orange zest, 1/2 cup of red wine vinegar, chopped fresh mint leaves, 1/4 cup of olive oil, salt, and ground black pepper. Whisk the mixture until well blended, creating a fragrant marinade that sets the stage for the chicken.
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Marinate the Chicken: Place the boneless, skinless chicken breasts in the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least three hours, or overnight if time allows, allowing the flavors to infuse deeply into the chicken.
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Sauté the Vegetables: After marination, remove the chicken from the refrigerator and drain it, discarding the marinade. In a large skillet, heat the remaining tablespoon of olive oil and the unsalted butter over medium-high heat. Once the butter has melted and begins to bubble, add the sliced red onion, red bell pepper, and white button mushrooms. Sauté the vegetables for about four minutes or until they begin to brown, stirring occasionally to ensure even cooking.
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Transfer and Keep Warm: Using tongs or a slotted spoon, transfer the sautéed vegetables to a warm bowl, covering them to keep warm while you cook the chicken.
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Sear the Chicken: In the same skillet, add the marinated chicken breasts, placing them skin-side down to achieve a lovely sear. Sear the chicken for about three to four minutes on each side, until they develop a golden-brown crust.
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Add Raisins and Pine Nuts: Once the chicken is seared, add the golden and dark raisins, along with the pine nuts, to the skillet. Cook for an additional one to two minutes, allowing the pine nuts to toast slightly and the raisins to plump up, enhancing the sweetness of the dish.
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Deglaze and Simmer: Pour in the remaining six tablespoons of red wine vinegar and sweet vermouth, stirring to combine and scraping up any brown bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
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Season and Cook: Lightly season the sauce with additional salt if desired, then reduce the heat to medium. Allow the chicken to cook in the sauce until it is just done, approximately 10 to 12 minutes, ensuring the sauce reduces to a light syrup-like consistency. If at any point the sauce becomes too thick, add small ladlefuls of chicken stock to achieve the desired consistency.
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Final Adjustments: If the sauce appears too thin once the chicken is fully cooked, remove the chicken and continue to simmer the sauce, reducing it further until it reaches the ideal thickness.
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Combine and Serve: Once the sauce is at the right consistency, stir in the sautéed vegetables to coat them in the sweet-and-sour sauce. Carefully turn the chicken pieces in the sauce, ensuring they are fully coated before plating.
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Garnish and Enjoy: Arrange the coated chicken on serving plates and generously spoon the vibrant vegetables and the luscious sauce over the top. This dish pairs beautifully with a side of crusty bread or a bed of fluffy rice to soak up the wonderful sauce.
Indulge in the delightful medley of flavors that Pollo Agrodolce offers, a beautiful representation of Venetian cuisine that is sure to impress your guests and satisfy your taste buds. Enjoy your culinary adventure with this exquisite recipe!
