Pollo Agrodolce
Print Recipe
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Before you add chicken breasts to your shopping cart (for the fourth week in a row…), consider opting for chicken thighs instead. They’re juicier, more flavorful and essentially foolproof. To prove their magical qualities, we suggest making the pollo agrodolce from Laura Vitale’s new cookbook, At My Italian Table.
“Agrodolce is an Italian preparation that is exactly that—it literally translates to ‘sour sweet’—blending honey with vinegar to cook down into the most deliciously sticky, flavorful sauce,” writes Vitale. “It’s amazing for lacquering roasted chicken thighs, which you never have to worry about drying out or overcooking because dark meat brings all the juiciness to the party.”
Follow her expert advice and serve it as most Italians do: with a heel of bread to sop up every last drop of sauce.
Reprinted with permission from At My Italian Table by Laura Vitale, copyright © 2024. Photographs by Lauren Volo. Published by Clarkson Potter, a division of Penguin Random House, LLC.
Ingredients
2 tablespoons light olive oil
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 bell peppers, cut into large chunks
4 medium shallots, halved and peeled
1 Fresno chile, seeded and sliced, or a pinch of crushed red pepper flakes
Handful cherry tomatoes, halved
¾ cup low-sodium chicken stock
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
4 to 5 fresh basil leaves, torn
2 tablespoons chopped fresh Italian parsley
Directions
1. Preheat the oven to 375°F.
2. In a large, oven-proof skillet (about 12 inches wide), heat the oil over medium heat. Season both sides of the chicken thighs with salt and pepper. Once the oil is shimmering, add the chicken to the pan skin-side down. Sear until the skin is deeply golden brown, about 4 minutes. Transfer the chicken to a plate and set aside.
3. In the same pan, combine the bell peppers, shallots and chile and sauté until they develop some color and begin to soften, 5 to 7 minutes. Add the tomatoes and season everything with salt and pepper to taste. Cook until the tomatoes have just begun to soften, about 2 minutes.
4. While the tomatoes cook, in a small bowl or measuring cup, combine the stock, honey, balsamic vinegar and red wine vinegar and stir.
5. Add the honey and vinegar mixture to the pan, nestle the chicken among the vegetables and add the basil. Bring the mixture to a boil, then transfer the pan to the oven. Roast until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 25 to 27 minutes.
6. Garnish with parsley and serve.
606 calories
39g fat
28g carbs
36g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.