Sweet & Sour Sicilian Braised Chicken (Pollo Agrodolce)

Sweet & Sour Sicilian Braised Chicken (Pollo Agrodolce)
Photo by Scott Phillips


  • ¼ cup golden raisins
  • 1/3 cup olive oil; plus a drizzle of your best extra-virgin oil to finish the dish
  • 2 Tbs. capers, preferably salt-packed Sicilian capers, soaked in cool water and rinsed
  • 1 Tbs. sugar
  • 1 small onion, cut into small dice
  • Flour for dredging
  • ½ cup dry white wine
  • + 9 more ingredients
    • Salt and freshly ground black pepper
    • 1 bay leaf
    • ¼ cup pine nuts, lightly toasted
    • 1 small rib celery, cut into small dice
    • 1 small carrot, cut into small dice
    • 4 whole chicken legs, cut into thighs and drumsticks (3-½ to 4 lb. total)
    • 1 cup homemade or low-salt canned chicken stock
    • A few large sprigs fresh mint, leaves lightly chopped (about 2 Tbs.); plus a few sprigs for garnish
    • 2 Tbs. good-quality white-wine vinegar (you might need a bit more, depending on the strength of your vinegar)

Pat the chicken pieces dry, season them with salt and pepper, and dredge them lightly in the flour, tapping off any excess. Heat a-large sauté pan fitted with a lid over medium-high heat and add the 1/3 cup olive oil. When the oil is hot, add the chicken pieces (in batches, if necessary), brownin...

View full recipe at Fine Cooking


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