Crispy Chicken Thighs in Agrodolce
Chicken agrodolce is an easy, forgiving one-pan recipe that strikes the perfect balance between sweet and tangy. Bone-in chicken thighs are pan roasted until tender and juicy with crisp, golden skin, then a quick, flavorful agrodolce sauce comes together right in the same skillet. It’s a simple weeknight dinner that tastes restaurant-worthy, and it can be on your table in 45 minutes or less!
Servings: 2
Calories: 885kcal
Ingredients
- 4 chicken thighs bone-in
- kosher salt and freshly cracked black pepper to taste
- 1 tablespoon extra virgin olive oil
- 2 large or 4 small shallots thinly sliced
- 4 garlic cloves thinly sliced
- ⅔ cup golden raisins
- ¼ cup red wine vinegar
- ¼ cup chicken stock
- 5 oz baby arugula or mixed tender greens, about 6 cups
- crusty bread for serving, optional
Instructions
- Preheat the oven to 450°F. Pat the chicken dry, then season on both sides with salt and pepper.4 chicken thighs, kosher salt and freshly cracked black pepper
- Add the olive oil to a cold cast iron pan or oven-proof skillet, then arrange the chicken thighs skin side down. Turn the heat to medium, then cook, undisturbed, for about 8-10 minutes until the skin turns golden brown and the thighs easily release from the pan.1 tablespoon extra virgin olive oil
- Turn the chicken over, then transfer the pan to the oven and roast until the skin is a few shades darker, looks crisp and the chicken is fully cooked through, about 10-15 minutes depending on size (an instant-read thermometer should read 165°F in the thickest part of the thigh). Transfer the chicken to a plate, leaving the fat behind, and let rest while you make the sauce.
- Add the sliced shallot and garlic to the pan and saute over medium-low heat for 2-3 minutes until softened and fragrant.2 large or 4 small shallots, 4 garlic cloves
- Add the raisins, vinegar and chicken stock, then season with salt and pepper and cook, stirring occasionally until the sauce thickens slightly, about 3-4 minutes. Taste and adjust the seasoning as needed.⅔ cup golden raisins, ¼ cup red wine vinegar, ¼ cup chicken stock
- Nestle the chicken back in the pan and let it warm up for a minute or two.
- Serve over a bed of arugula or greens with the sauce spooned all around and plenty of crusty bread on the side to mop up every last bit.5 oz baby arugula , crusty bread
Notes
- Patting the chicken very dry before seasoning is the key to getting it deeply golden and crisp in the skillet. For even crispier skin, pat dry, season with salt, then let the chicken rest uncovered, skin-side-up on a wire rack set over a container in the fridge for at least 4-5 hours and up to 24. The salt and cold air will dry out surface moisture even better, creating the most remarkable crispy chicken skin.
- Don’t poke and prod at the chicken as it cooks. Once the skin is properly browned, it will naturally release from the pan. If the pan starts smoking, lower the heat.
- To increase the acidity of the sauce, add more vinegar. To decrease acidity, add chicken stock or even a little honey or sugar to your liking. If it’s still too sharp, stir in a pat of butter before serving.
- To keep the chicken skin crisp, avoid covering while it rests and spoon the sauce around it, not over the top.
Nutrition
Calories: 885kcal | Carbohydrates: 45g | Protein: 52g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 284mg | Sodium: 294mg | Potassium: 1285mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1909IU | Vitamin C: 14mg | Calcium: 176mg | Iron: 4mg
