A colorful and delicious
recipe from the Art Institute of Charlotte, Charlotte, North
Carolina.
Chicken Agrodolce
1 whole chicken, cut into
8 pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 onion, diced finely
1 carrot, peeled and diced finely
1 celery stalk, diced finely
4 cloves garlic, minced
1 tablespoon dried rosemary, minced or crushed
1 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, drained
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
3/4 cup white wine
2 tablespoons balsamic vinegar
In large Dutch oven or
ovenproof, lidded skillet, warm olive oil over medium high heat.
Season pieces of chicken
with salt and pepper.
Place chicken in pan in
single layer (in batches, if necessary), and cook chicken, turning,
until well browned, about 10 minutes per side. Remove chicken
from pan and set aside.
Preheat oven to 325*F
(160*C).
To pan on stove, add onion,
carrot and celery; sauté until slightly softened, about
2 to 3 minutes. Add garlic, rosemary and oregano; sauté
one minute more. Add tomatoes and peppers; cook 3 to 4 minutes.
Add wine, increase heat to high and boil until liquid reduces
by half, about 8 minutes. Add vinegar.
Return chicken pieces
to pan, cover and place in oven. Cook chicken until tender and
cooked through, about 45 minutes.
Makes 4 servings.
Nutritional Analysis, Per
Serving: 540 calories; 27 g fat; 7 g saturated fat; 18 g carbohydrate
Recipe and photograph provided
courtesy of the National Chicken Council. Used with permission.
