Chicken Agrodolce An Italian Sweet And Sour Chicken Food

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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



Sweet and Sour Chicken image

Make and share this Sweet and Sour Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons soy sauce
1 tablespoon sherry wine
1 egg
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup cornstarch
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 cups vegetable oil
1 (15 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup catsup
1/4 cup vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into 1-inch pieces
hot cooked rice

Steps:

  • Mix together first 6 ingredients.
  • Add chicken; coat well.
  • Heat oil in electric skillet to 375 degrees.
  • Fry chicken until lightly browned.
  • Removed chicken; drain.
  • Drain pineapple, reserving liquid.
  • Add enough water to juice to make 1 cup.
  • Add 2 T. cornstarch, mixing well.
  • Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
  • Bring mixture to a boil.
  • Stir green pepper and chicken into sauce; cook until thoroughly heated.
  • Serve over rice.

Nutrition Facts : Calories 1367.4, Fat 113.3, SaturatedFat 15.2, Cholesterol 119.1, Sodium 1326.6, Carbohydrate 59.6, Fiber 1.7, Sugar 45, Protein 28.6

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

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Make and share this Sweet and Sour Chicken recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

1 (8 ounce) can pineapple chunks
2 tablespoons light brown sugar
2 tablespoons tomato ketchup
2 tablespoons wine vinegar
2 teaspoons soy sauce
1/4 teaspoon salt
1 tablespoon cornstarch, divided
1 tablespoon all-purpose flour
4 boneless skinless chicken breast halves
2 teaspoons canola oil, divided
1 medium carrot, thinly sliced
1 red onion, chopped
1 medium red bell pepper, chopped

Steps:

  • Open canned pineapple and reserve 1/2 cup juice.
  • In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
  • In resealable plastic bag, combine flour and remaining cornstarch.
  • Add chicken to flour mixture; seal bag and shake to coat.
  • Transfer chicken to cutting board and lightly spray both sides with cooking spray.
  • In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
  • Cook chicken on one side for 4 minutes or until golden on the bottom.
  • Turn chicken and pour in remaining oil, spreading as much as possible.
  • Cook another 4 minutes until golden and chicken is no longer pink in the center.
  • Transfer to a plate and cover to keep warm.
  • To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
  • Make a well in center of vegetables.
  • Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
  • Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
  • Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
  • Serve and enjoy!

Nutrition Facts : Calories 263.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 75.5, Sodium 547, Carbohydrate 26.5, Fiber 2, Sugar 19.7, Protein 26.7

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

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

ITALIAN SWEET AND SOUR CHICKEN



Italian Sweet and Sour Chicken image

Make and share this Italian Sweet and Sour Chicken recipe from Food.com.

Provided by Kitzy

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion, finely chopped
50 g lean smoked bacon, diced
3 garlic cloves, crushed
2 teaspoons dark muscovado sugar
8 chicken drumsticks, skinned
2 bay leaves
300 ml chicken stock
75 ml red wine vinegar
50 g sultanas
40 g chocolate, chopped
50 g pine nuts, lightly toasted
salt and pepper

Steps:

  • In a non-stick frying pan gently fry the onion, bacon and garlic for 5 minutes. Add the sugar and the chicken and fry gently for another 5 minutes, turning frequently.
  • Add the bay leaves, vinegar and stock and bring to the boil. Reduce the heat, cover and leave to simmer gently for about 35 minutes or until the chicken is tender.
  • Remove the chicken pieces and keep warm.
  • Stir the sultanas, chocolate and pine nuts into the sauce and cook for another 5 minutes.
  • Arrange the chicken on serving plates and spoon the sauce over.

Nutrition Facts : Calories 525.6, Fat 32.7, SaturatedFat 9.3, Cholesterol 134.3, Sodium 526.2, Carbohydrate 22.3, Fiber 3.1, Sugar 11.8, Protein 38.6

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