Sweet & Sour Sicilian Braised Chicken (Pollo Agrodolce)

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


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

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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