Chicken Agrodolce
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
45 mins
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Servings
4
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Calories
827 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Agrodolce
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Chicken agrodolce with roasted eggplant and zucchini, cherry tomatoes, green olives, raisins and chicken thighs simmered together in a sugar-vinegar sauce and topped with fresh mint.
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Ingredients
- 3 pounds boneless skinless chicken thighs
- 1/2 cup olive oil divided
- 2 medium zucchini cubed
- 1 medium eggplant cubed
- 3 cloves garlic sliced
- 24 ounces cherry tomatoes or 2 dry pints
- 1/4 cup red wine vinegar
- 1 cup low sodium chicken stock
- 1 tablespoon sugar
- 1/4 cup raisins
- 1/2 cup Sicilian green olives pitted and sliced
- 3 tablspoons mint chopped
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Instructions
- Preheat oven to 425f and set the rack to the middle level. Toss zucchini and eggplant with a 1/4 cup of olive oil and salt and pepper to taste. Spread the veggies out on a parchment paper lined baking sheet and roast for 20-25 minutes or until cooked through and well browned.
- Meanwhile, pat the chicken dry then season with salt and pepper on both sides.
- Heat a large pan to medium heat then add 1 tablespoon of olive oil. Sear chicken until browned (about 4-5 minutes per side) then set aside on a plate tented with foil.
- Add the remaining olive oil to the pan along with the garlic. Cook garlic until golden (about 2 minutes) then add the tomatoes and a touch of salt.
- Once the tomatoes begin to burst (about 5 minutes) add the chicken stock, raisins, olives, vinegar, and sugar to the pan. Bring the sauce to a boil and cook for 2 minutes until it slightly reduces.
- Turn the heat down to medium-low and return the chicken to the pan, along with the roasted zucchini and eggplant. Continue to cook over a low simmer partially covered (roughly 10-15 more minutes) or until the chicken thighs reach at least 175f internal temp.
- Taste test and season with salt and pepper if required. Sprinkle the mint on top right before serving. Serve with crusty bread to mop up the sauce. Enjoy!
Notes
- Makes 4 large or 6 moderate-sized servings
- Chicken thighs (dark meat) can be cooked to a higher temp than white meat. At least 175f is recommended. The chicken will be juicier and more tender.
- Feel free to adjust the sweet/sour ratio to your liking with either more sugar or vinegar.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition Information
Show Details
Calories
827kcal
(41%)
Carbohydrates
18.8g
(6%)
Protein
101.3g
(203%)
Fat
37.6g
(58%)
Saturated Fat
6.8g
(34%)
Cholesterol
262mg
(87%)
Sodium
390mg
(16%)
Potassium
1088mg
(31%)
Fiber
4g
(16%)
Sugar
11.8g
(24%)
Calcium
87mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 827 kcal
% Daily Value*
| Calories | 827kcal | 41% |
| Carbohydrates | 18.8g | 6% |
| Protein | 101.3g | 203% |
| Fat | 37.6g | 58% |
| Saturated Fat | 6.8g | 34% |
| Cholesterol | 262mg | 87% |
| Sodium | 390mg | 16% |
| Potassium | 1088mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 11.8g | 24% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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