Chicken Agrodolce An Italian Sweet And Sour Chicken Recipes

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.

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).

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.

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.