Chicken Agrodolce (Sweet and Sour Chicken with Peppers and Onions)

Chicken Agrodolce (Sweet and Sour Chicken with Peppers and Onions) ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium red onion, sliced
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 2 tbsp granulated sugar
• 1 tbsp tomato paste
• 1/2 cup chicken broth
• 2 tbsp fresh basil, chopped

Watch how to make Chicken Agrodolce (Sweet and Sour Chicken with Peppers and Onions)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chicken Agrodolce (Sweet and Sour Chicken with Peppers and Onions)

1. Pat the 1.5 lbs chicken thighs dry with paper towels. Season them liberally with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 5-7 minutes per side until golden brown. Remove chicken from the pan and set aside.
3. Reduce the heat to medium. Add the 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium sliced red onion to the same skillet. Sauté for 7-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
4. Stir in 3 minced garlic cloves and 1 tbsp tomato paste, cooking for another 1-2 minutes until fragrant and the tomato paste has deepened in color.
5. Pour in 1/4 cup red wine vinegar and 2 tbsp granulated sugar, stirring well to combine. Let the mixture simmer for 2 minutes to allow the alcohol to cook off and the flavors to meld.
6. Add 1/2 cup chicken broth to the skillet. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to reduce slightly and thicken into a glossy, sweet and sour glaze.
7. Return the seared chicken thighs to the skillet, nestling them into the agrodolce sauce and vegetables. Spoon some of the sauce over the chicken.
8. Cover the skillet, reduce the heat to low, and simmer for 10-12 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F).
9. Taste the sauce and adjust the balance of sweet and sour with additional sugar or vinegar if desired. The sauce should cling to the chicken and vegetables.
10. Garnish with 2 tbsp fresh chopped basil before serving hot with couscous, rice, or crusty Italian bread.

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