Name: Chicken Agrodolce
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 whole chicken (cut into 8 pieces); 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp Black pepper; 1 onion (diced finely); 1 carrot (peeled and diced finely); 1 celery stalk (diced finely); 4 Cloves garlic (minced); 1 tbsp dried rosemary (minced or crushed); 1 tsp dried oregano; 1 can (14.5 oz diced tomatoes, drained); 1 red bell pepper (julienned); 1 green bell pepper (julienned); 1 yellow bell pepper (julienned); 3/4 cup white wine; 2 tbsp balsamic vinegar

Chicken Agrodolce

Prep Time 15

Cook Time 55

Total Time 1 10

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Servings

Ingredients

1 whole chicken cut into 8 pieces
1 tbsp olive oil
1/2 tsp salt
1/2 tsp Black pepper
1 onion diced finely
1 carrot peeled and diced finely
1 celery stalk diced finely
4 Cloves garlic minced
1 tbsp dried rosemary minced or crushed
1 tsp dried oregano
1 can 14.5 oz diced tomatoes, drained
1 red bell pepper julienned
1 green bell pepper julienned
1 yellow bell pepper julienned
3/4 cup white wine
2 tbsp balsamic vinegar

Instructions

Preparation

1 In large Dutch oven or ovenproof, lidded skillet, warm olive oil over medium high heat.2 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.3 Remove chicken from pan and set aside.4 Preheat oven to 325 degrees.5 To pan on stove, add onion, carrot and celery; sauté until slightly softened, about 2 -3 minutes.6 Add garlic, rosemary and oregano; sauté one minute more. Add tomatoes and peppers; cook 3 – 4 minutes. Add wine, increase heat to high and boil until liquid reduces by half, about 8 minutes. Add vinegar.7 Return chicken pieces to pan, cover and place in oven. Cook chicken until tender and cooked through, about 45 minutes.
Source: National Chicken Council