Pollo Agrodolce (venetian Sweet-and-sour Chicken)

Total Time: 4 hrs 15 mins Preparation Time: 45 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 4
• 1/2 teaspoon ground cloves
• 1 teaspoon finely grated orange zest
• 1/2 cup balsamic vinegar, plus
• 6 tablespoons balsamic vinegar, divided
• 1 teaspoon chopped fresh mint leaves
• 1/4 cup olive oil, plus
• 4 teaspoons olive oil, divided
• 1/2 teaspoon 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 button mushrooms, theinly sliced
• 1/4 cup golden raisin
• 1/4 cup dark raisin
• 1/4 cup pine nuts
• 1/4 cup sweet vermouth
• chicken stock, as needed

Recipe

• 1 mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
• 2 add chicken to bowl and marinate in refrigerator 3 hours or overnight.
• 3 drain chicken and discard marinade heat a large skillet over medium-high heat and add remaining oil and butter.
• 4 when butter melts, add onion, peppers, and mushrooms.
• 5 saute until vegetables start to brown (about 4 min).
• 6 using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
• 7 add chicken to skillet, with what was the skin side down; sear lightly.
• 8 turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
• 9 add remaining 6 tbsp of vinegar and vermouth; bring to a simmer.
• 10 season lightly with salt, then reduce heat to medium.
• 11 cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
• 12 if sauce is thick when chicken is done, add small ladlefuls of chicken stock.
• 13 if the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
• 14 when the sauce is the correct consistency, stir in vegetables and add salt if needed.
• 15 turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.