Chicken agrodolce

By Rodney Bowers
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Chicken agrodolce

Agrodolce is a Sicilian sweet and sour sauce typically flavoured with vinegar, red onion  and sugar. Rodney Bowers' version also features red pepper, tomato, olives and a few sprigs of thyme for a beautiful and simple meal.



  • 3 1/2 pounds bone in chicken thighs
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 2 tablespoons flour (if desired)
  • 1 head garlic, smashed into cloves
  • 1 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 red peppers, julienned
  • 1 large tomato, roughly chopped
  • 1 sweet onion julienned
  • 1/2 teaspoon chili flakes
  • 1/2 cup pitted olives
  • 4 sprigs fresh thyme
  • 1/4 cup picked and finely sliced flat-leaf parsley
  • 1 bay leaf
  • 1 1/2 cup chicken stock


  1. Season the chicken with salt and pepper, and dust in the flour. Add the butter and oil rob a large skillet on medium high then brown the chicken Remove the chicken to a plate.
  2. Add the onions peppers and garlic to the pan and cook about 5 minutes or until soft deglaze the pan with the vinegar and boil to reduce by half, add the sugar and stir well.
  3. Return the chicken to the pan. Add the stock, tomatoes, bay leaf and thyme and simmer, uncovered, until the meat is starting to fall off the bone, 
  4. Transfer the chicken to a dish, cover, and keep warm.
  5. Strain the liquid into a saucepan, and if it's still not thick  enough reduce it down a bit further.
  6. Whisk in the remaining tablespoon of butter. Season and stir in the olives and fresh parsley, and pour over the chicken.


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