Sweet & Sour Sicilian Braised Chicken (Pollo Agrodolce)

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


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

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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