| Cuisine: Italian | Type: Main Course | Serves: 2-4 |
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Source:
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Laura Vitale "My Italian Table" |
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Attributes:
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Book |
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Comments:
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Agrodolce translates to "sour sweet". That flavor combination is famous in many dishes (think sweet and sour pork, for example). Here, it is used in a traditional Italian preparation. |
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Serving Suggestions:
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Serve with crusty bread for sopping up the liquid. Since there is one thigh per person in the recipe, you might want to increase the number of thighs, or make this a second course. |
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Ingredients:
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2 tbs. light olive oil 4 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 2 bell peppers, cut into large chunks -- use two colors 4 medium shallots, halved and peeled 1 Fresno chile, seeded and sliced, or a pinch of red pepper flakes A handful of cherry tomatoes, halved 3/4 cup low-sodium chicken stock 2 tbs. honey 2 tbs. balsamic vinegar 1 tbs. red wine vinegar 4 or 5 fresh basil leaves, torn 2 tbs. chopped fresh Italian parsley |
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Instructions:
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1. Preheat the oven to 375°F. 2. In a large ovenproof skillet, heat the oil over medium heat. Season both sides of the thighs with salt and pepper. When the oil is shimmering, add the chicken to the pan skin-side down. Sear until the skin is deeply golden brown. Remove the chicken to a plate and set aside. 3 In the same pan, combine the bell peppers, shallots, and chile and sauté over medium heat until they develop some color and begin to soften, 5-7 minutes. Add the tomatoes and season everything with salt and pepper. Cook until the tomatoes have just begun to soften, about 2 minutes. 4. While the tomatoes cook, in a small bowl or measuring cup, stir together the stock, honey, balsamic vinegar, and red wine vinegar. 5. Add the honey/vinegar mixture to the pan, nestle the chicken among the vegetables, and add the basil. Bring the mixture to a boil, then transfer to the oven. Roast for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F. 6. Sprinkle with parsley and serve! |
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Related recipes:
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None |
2025-11-22