A recipe for agrodolce. The classic Italian sweet-and-sour sauce made with reduced balsamic vinegar and lots of sweet and sticky caramelized onions. Packed with flavor and quick to make.
2 chicken thighs boneless, skinless and pounded thin
1 onion
Castelvetrano olives
Small handful pine nuts
1/4 cup balsamic vinegar
2 tsp sugar
Olive oil
Salt and Pepper
Fresh parsley
Pound chicken to 1/4” thickness for even cooking. In a medium-high heat pan, sear chicken with olive oil for 5-7 minutes per side, or until just cooked through. Remove from the pan and set aside.
Add onions and cook for 10 minutes until onions are golden and start to caramelize. Stir in olives and pine nuts. Cook for 3 minutes until the pine nuts are slightly toasted.
Add balsamic vinegar and sugar. Scrape the bottom of the pan to incorporate fond. Reduce for 3-5 minutes. Add chicken back to pan along with any juices. Cook until the sauce reduces by half.
To serve, place chicken on plates, top with caramelized onions, drizzle with plenty of sauce, and garnish with fresh parsley. An extra drizzle of olive oil is a plus.