Pollo Agrodolce (Sicilian Sweet and Sour Chicken)

Pollo Agrodolce (Sicilian Sweet and Sour Chicken) ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 0.5 cup red wine vinegar
• 2 tbsp granulated sugar
• 1 tbsp tomato paste
• 1 cup chicken broth
• 0.5 cup green olives
• 2 tbsp capers
• 0.25 cup fresh parsley

Watch how to make Pollo Agrodolce (Sicilian Sweet and Sour Chicken)

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

How to make Pollo Agrodolce (Sicilian Sweet and Sour Chicken)

1. Pat the chicken thighs thoroughly dry with paper towels. Season all sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet (preferably cast iron or Dutch oven) over medium-high heat. Once hot, carefully place the chicken thighs skin-side down.
3. Sear the chicken for 6-8 minutes, or until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 2-3 minutes on the other side. Remove the chicken from the skillet and set aside on a plate, leaving the rendered fat in the pan.
4. Reduce the heat to medium. Add the finely chopped yellow onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 3 minced garlic cloves and cook for another 1 minute until fragrant.
5. Carefully pour in 1/2 cup of red wine vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow it to simmer for 1-2 minutes until slightly reduced.
6. Stir in 2 tablespoons of granulated sugar and 1 tablespoon of tomato paste, cooking for 1 minute to lightly caramelize the tomato paste. Pour in 1 cup of chicken broth, bringing the mixture to a gentle simmer.
7. Return the seared chicken thighs to the skillet, nestling them into the sauce. Add 1/2 cup of pitted and halved green olives and 2 tablespoons of drained capers around the chicken. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Remove the cover and increase the heat to medium-high for the last 5 minutes if you desire to thicken the sauce slightly. Taste and adjust seasoning if needed. Garnish with 1/4 cup of fresh chopped parsley before serving hot.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.