8 minutes
A rich and tangy sauce featuring red wine and vinegar, perfect for pan-roasted chicken.
Large Shallot, minced
each
cups
cups
cups
tablespoons
to taste
to taste
Bay Leaf
each
Unsalted Butter, cut into pieces and chilled
tablespoons
1. Prepare Skillet
Pour off all but 1 teaspoon of the fat from the skillet used to cook the chicken.
2. Cook Shallot
With medium-high heat, add the minced shallot to the skillet. Cook for about 2 minutes until it softens and becomes fragrant.
3. Add Liquids
Stir in the chicken broth, dry red wine, red wine vinegar, sugar, and a quarter teaspoon of pepper along with the bay leaf. Scrape up any browned bits from the bottom of the skillet.
4. Simmer Mixture
Bring the mixture to a simmer and let it cook for about 6 minutes until it thickens and reduces to about half a cup.
5. Add Chicken Juices
Stir in any accumulated chicken juices and return the mixture to a simmer for about 30 seconds.
6. Finish Sauce
Take the skillet off the heat and discard the bay leaf. Gradually whisk in the chilled butter, one piece at a time, until the sauce is velvety. Season with salt and pepper to taste.
Select high-quality, air-chilled chicken and a red wine that's good enough to drink for the best flavor in your agrodolce.
Use an instant-read thermometer to check for doneness. Aim for 150-155°F and let it rest to reach a safe temperature without drying out.
Balance the sweetness and acidity in the sauce and scrape up browned bits from the chicken for added flavor.
Pat the chicken dry and let it sit at room temperature for about 20 minutes before cooking for crispier skin and even cooking.
Reduce the agrodolce to a velvety consistency that coats the back of a spoon for the right texture.
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