Meat & Poultry
Pollo Agrodolce: Sweet & Sour Italian Chicken
Ingredients
- 2 tablespoons light olive oil
- 2lbs chicken thighs
- Kosher salt and freshly ground black pepper
- 3 sweet peppers assorted colors (red, orange, yellow), cut into large chunks
- 6 medium shallots, halved and peeled
- 1 Fresno chile or any type of pepper with a little heat, seeded and sliced
- 4-5 garlic cloves chopped
- 1 cup cherry tomatoes, halved
- 2 cups chicken stock
- 2 tbls honey
- 2 tbls balsamic vinegar
- 1 tbls red wine vinegar
- 2 tbls capers
- 1/4c basil leaves chopped
- 1/4 cup pine nuts toasted
- 2 tablespoons chopped fresh Italian parsley
Directions
- 1
Preheat the oven to 375°F. In a large ovenproof skillet, heat the oil over medium heat. Season both sides of the chicken with salt and pepper. When the oil is shimmering, add the chicken to the pan. Sear both sides until browned, 3 to 4 minutes. Remove the chicken to a plate and set aside.
- 2
In the same pan, combine the bell peppers, shallots, garlic, and chile and sauté over medium heat until they develop some color and begin to soften, 5 to 7 minutes. Add the tomatoes and season everything with salt and pepper. Cook until the tomatoes have just begun to soften, about 2 minutes.
- 3
While the tomatoes cook, in a small bowl or measuring cup, stir together the stock, honey, balsamic vinegar, and red wine vinegar. Add the honey/vinegar mixture and capers to the pan, nestle the chicken among the vegetables, and add the basil. Bring the mixture to a boil, then transfer to the oven.
- 4
Roast for 25 minutes. Sprinkle in the pine nuts then garnish with parsley and enjoy!
