CHICKEN AGRODOLCE
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
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
CHICKEN AGRODOLCE (AN ITALIAN SWEET AND SOUR CHICKEN)
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
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.
POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)
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
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: POLLO IN AGRODOLCE
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
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
SWEET AND SOUR CHICKEN
Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
- Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
SWEET AND SOUR CHICKEN I
Pan fried chicken cubes served with a sweet and sour sauce.
Provided by LINDAHU
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
- Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
- Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
- When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g
POLLO AGRIDULCE (SWEET AND SPICY CHICKEN)
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
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
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