Sweet and Sour Chicken: Pollo in Agrodolce

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3 12 - 4
    lbs chicken
  • 1
    large onion, chopped
  • 1
    celery heart, chopped and some celery leaves
  • 2
    tablespoons currants, soaked and drained
  • 2
    tablespoons sugar
  • 10
    large Sicilian olives, whole with pits (the green variety)
  • 2
    tablespoons capers, rinsed
  • salt & freshly ground black pepper
  • 34
    cup blanched almond, lightly toasted
  • fennel, fronds for garnish
  • orange wedge, for garnish
  • pepperoncini pepper, for garnish
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DIRECTIONS

  • Remove all the skin and trim the fat from the chicken.
  • Cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper.
  • In a Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
  • When the oil starts to shimmer, add the chicken pieces and cook until golden brown, about 10 minutes on each side.
  • Using a slotted spoon, remove the chicken pieces from the pan and set them aside.
  • Add the onions and celery and let cook, stirring constantly, until soft and slightly golden, about 5 minutes.
  • Return the chicken pieces to the pot.
  • Add the currants, sugar, vinegar, olives, capers and half the olives.
  • Season, to taste, with salt and pepper.
  • Turn the heat to high and cook, turning the chicken constantly, until the vinegar evaporates, about 3 to 5 minutes.
  • Turn the heat to medium-low, cover the saucepan and allow the chicken to cook through, about 20 to 25 minutes.
  • Serve family style, garnished with the remaining almonds, fennel fronds, juice from orange wedges and pepperoncini.
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