Pollo Agrodolce Venetian Sweet and Sour Chicken
Indulge in the rich and captivating flavors of Veneto with Pollo Agrodolce, a Venetian Sweet and Sour Chicken recipe that balances savory, tangy, and sweet notes in perfect harmony. Tender bone-in, skin-on chicken thighs are pan-seared to golden perfection and then simmered in a luscious sauce made with white wine vinegar, white wine, onions, garlic, golden raisins, and just a hint of sugar. Fresh rosemary adds an earthy aroma, while the sweet raisins provide delightful bursts of flavor in every bite. This one-pan masterpiece is as comforting as it is sophisticated, ideal for serving alongside crusty bread, creamy polenta, or velvety mashed potatoes. Perfect for weeknight dinners or special occasions, this Italian classic brings a taste of Venice right to your table!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 60 grams All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 medium Yellow onions (thinly sliced)
- 2 pieces Garlic cloves (minced)
- 60 milliliters White wine vinegar
- 120 milliliters White wine
- 250 milliliters Chicken stock
- 2 tablespoons Granulated sugar
- 50 grams Golden raisins
- 1 piece Fresh rosemary sprig
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season them lightly with salt and black pepper on both sides.
Dredge the chicken pieces in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet or sauté pan over medium-high heat.
Add the chicken thighs to the pan, skin-side down, and sear for about 4-5 minutes on each side, until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the sliced onions and cook over medium heat until softened and translucent, about 7-8 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan with white wine vinegar and white wine, scraping up any browned bits from the bottom of the pan.
Add the chicken stock, sugar, raisins, rosemary sprig, and a pinch of salt. Stir well to combine.
Return the seared chicken thighs to the pan, skin-side up. Reduce the heat to a gentle simmer, cover, and cook for about 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the rosemary sprig from the pan and taste the sauce for seasoning, adding more salt or pepper if necessary.
To serve, transfer the chicken to a serving platter and spoon the sweet and sour sauce over the top.
Garnish with freshly chopped parsley and serve warm with crusty bread, polenta, or mashed potatoes.
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.2 g | 267% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3370 mg | 147% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 76.2 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2761 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
