Agrodolce Sauce - by Rachel Lerro
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Agrodolce wasn’t something I had while growing up, at least not that I remember. The moment I finally tasted it, my mind was blown. It’s tangy, sweet, and syrupy—everything I want. Paired with some grilled swordfish or chicken, it is perfection.
I would like to preface this by saying I love sweet meat, and this is a perfect example of that. The sweetness and acidity balance out the super savory protein. Think char siu (Cantonese–style bbq pork) with its sweet glaze, nuoc cham (Vietnamese dipping sauce) on just about anything grilled or fried, the pineapple in al pastor (Mexican spit-grilled pork), or even honey on fried chicken. Sweet meat is my jam, and I cannot get enough of it.
This agrodolce sauce is certainly not overly sweet. There’s a good bit of sharpness from the reduced balsamic, and the sticky sweetness of the caramelized onions is divine. Plus, while not typical (at least I don’t think), the olive’s briny bite is another added layer of flavor—all things I like.
I made this agrodolce with chicken, specifically thighs, but it would be great with pork or a meaty fish like swordfish or tuna—something robust that can stand up to the flavorful sauce. And if you want to go all veg, then eggplant it is. Put this on some eggplant; you can thank me later!
Ok, now onto the recipe…
2 chicken thighs boneless, skinless and pounded thin
1 onion thinly sliced
handful Castelvetrano olives pitted and torn in half
small handful pine nuts
1/4 cup balsamic vinegar
2 tsp sugar
olive oil
salt
pepper
fresh parsley
Pound chicken thighs to approximately 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.
In the same pan, add sliced onions, season with salt and pepper, and cook for about 10 minutes or until onions are slightly golden and starting to caramelize. Add a touch of olive oil if needed.
Stir in pitted olives and pine nuts. Cook for an additional 3 minutes until the pine nuts are slightly toasted.
Add balsamic vinegar and sugar to the pan. Scrape the bottom of the pan to incorporate the fond. Let it reduce for 3-5 minutes.
Place the seared chicken back into the pan along with any juices. Baste with the sauce and cook for an additional few minutes until the sauce reduces by about half.
Check the seasoning and adjust as needed. Add more sugar or salt if necessary.
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.
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