Pollo Agrodolce (Venetian Sweet-And-Sour Chicken)

Recipe by Lorianne1
READY IN: 4hrs 15mins




  • 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.