Sweet And Sour Chicken: Pollo In Agrodolce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 1/2-4 lbs chicken
• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• 1 celery heart, chopped and some celery leaves
• 2 tablespoons currants, soaked and drained
• 2 tablespoons sugar
• 2/3 cup red wine vinegar
• 10 large sicilian olives, whole with pits (the green variety)
• 2 tablespoons capers, rinsed
• salt & freshly ground black pepper
• 3/4 cup blanched almond, lightly toasted
• fennel, fronds for garnish
• orange wedge, for garnish
• pepperoncini pepper, for garnish

Recipe

• 1 remove all the skin and trim the fat from the chicken.
• 2 cut the chicken into 8 small pieces, using both the breast and the thighs, season with salt and pepper.
• 3 in a dutch oven, heat 1 tablespoon of the oil over medium-high heat.
• 4 when the oil starts to shimmer, add the chicken pieces and cook until golden brown, about 10 minutes on each side.
• 5 using a slotted spoon, remove the chicken pieces from the pan and set them aside.
• 6 add the onions and celery and let cook, stirring constantly, until soft and slightly golden, about 5 minutes.
• 7 return the chicken pieces to the pot.
• 8 add the currants, sugar, vinegar, olives, capers and half the olives.
• 9 season, to taste, with salt and pepper.
• 10 turn the heat to high and cook, turning the chicken constantly, until the vinegar evaporates, about 3 to 5 minutes.
• 11 turn the heat to medium-low, cover the saucepan and allow the chicken to cook through, about 20 to 25 minutes.
• 12 serve family style, garnished with the remaining almonds, fennel fronds, juice from orange wedges and pepperoncini.