Weeknight Agrodolce, the Sicilian Way
Recipe from Laura Pensiero, Chef/Owner of Gigi Hudson Valley
Sicilian Chicken Agrodolce

Photo by Sabrina Eberhard

Chicken Agrodolce is one of those timeless Mediterranean dishes that works beautifully year-round—comforting enough for cooler months, yet light and vibrant enough for summer dining. At Gigi, we serve it with a half baby chicken, but this home version is designed to be simple, approachable, and cooked entirely in one pan. Bone-in chicken thighs work especially well, though a combination of breasts and thighs can also be used. “Agrodolce,” which translates to “sweet and sour” in Italian, is a classic Sicilian flavor profile that balances acidity and sweetness in a deeply savory way. In this dish, briny green olives, golden raisins, rich chicken stock, and red wine vinegar come together to create that signature balance—bright, layered, and unmistakably Mediterranean.

Recipe (Serves 4-6):
Ingredients
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
(alternatively: use a mix of bone-in breasts and thighs)
1 tablespoon chopped garlic
½ cup thinly sliced shallots
⅓ cup golden raisins
¼ cup dry white wine
5 tablespoons red wine vinegar
½ cup pitted green Sicilian olives, halved
3 cups rich chicken stock
2 tablespoons chopped Italian parsley
Kosher salt and freshly ground black pepper

Instructions
1. Pat the chicken dry and season generously with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet or rondeau over medium heat. Add the
chicken skin-side down and cook undisturbed until deeply golden and crisp, about
4–6 minutes.
3. Turn the chicken and cook an additional 3 minutes.
4. Add the garlic and shallots and cook briefly, stirring constantly, about 30 seconds to
1 minute, until fragrant.
5. Deglaze with the white wine, scraping up any browned bits from the pan.
6. Add 2 cups of the chicken stock, raisins, vinegar, and olives. Bring to a gentle boil,
then reduce heat to low. Cover partially and simmer 10–12 minutes, or until thechicken is cooked through and tender.
7. If needed, add additional stock during cooking to maintain a light sauce consistency.
8. For a more concentrated finish, uncover and simmer a few additional minutes until
the sauce lightly coats the chicken.
9. Taste and adjust seasoning with salt and pepper. Finish with chopped parsley before
serving.