Pollo Agro Dolce
Source of Recipe
Bar Italia Ristorante-Caffe, St. Louis
Recipe Introduction
(Venetian Sweet-and-Sour Chicken)
List of Ingredients
1/2 teaspoon ground cloves
1 teaspoon finely grated orange zest (colored portion of peel)
1/2 cup plus 6 tablespoons balsamic vinegar, divided
1 teaspoon chopped fresh mint leaves
1/4 cup plus 4 teaspoons olive oil, divided
Salt
1/2 teaspoon ground black pepper
4 (8-ounce) boneless, skinless chicken breasts
4 teaspoons unsalted butter
1 medium red onion, thinly sliced
2 medium red bell peppers, julienned
6 white button mushrooms, thinly sliced
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup pine nuts
1/4 cup sweet vermouth
Chicken stock, as needed
Recipe
Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, 1/2 teaspoon
salt and pepper in a bowl. Add chicken, toss to coat, and marinate in
refrigerator 3 hours or overnight. Drain chicken, discarding marinade.
Heat a skillet large enough to hold the chicken without crowding over
medium-high heat. Add remaining 4 teaspoons oil and butter. When the
butter melts, add onion, bell peppers and mushrooms. Saute about 4
minutes, until vegetables begin to brown. Use tongs or a slotted
spoon to transfer vegetables to a bowl; keep warm.
Add chicken breasts to skillet, with what was the skin-side down;
sear lightly. Turn chicken, add raisins and pine nuts, and cook 1 to
2 minutes more, until pine nuts begin to brown. Add remaining 6
tablespoons balsamic vinegar and vermouth; bring to a simmer. Season
lightly with salt, then reduce heat to medium.
Cook until chicken is just done and sauce is reduced to the
consistency of a light syrup. If the sauce is overly reduced before
the chicken is done, add small ladlefuls of chicken stock. If the
sauce is too thin when the chicken is done, remove the breasts to
prevent overcooking, then continue cooking the sauce to reduce
further.
When sauce is the correct consistency, stir in vegetables. Taste; add
salt if needed. Turn chicken pieces over to coat with sauce, then
arrange chicken on serving plates or platter. Spoon vegetables and
sauce over chicken.
Serves 4.
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