Pollo Agrodolce (Venetian Sweet-And-Sour Chicken)
1/2 teaspoon ground cloves
1/2 cup balsamic vinegar, plus
1/4 cup olive oil, plus
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (8 ounce) boneless skinless chicken breasts
4 teaspoons unsalted butter
1 medium red onion, thinly sliced
2 medium red bell peppers, julienned
8 oz white button mushrooms, theinly sliced
1/2 cup golden raisin
1/4 cup pine nuts
1/2 cup sweet vermouth
chicken stock, as needed
Mix cloves, 1/4 cup vinegar, 1/4 cup oil, salt, pepper in a bowl.
Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
When butter melts, add onion, peppers.
Saute until vegetables start to brown (about 4 min).
Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
Add chicken to skillet, with what was the skin side down; sear lightly.
Turn chicken, add raisins, mushrooms. and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
Add half of vinegar and vermouth; bring to a simmer for 2 minutes, add remaining half.
Reduce heat to medium. Return vegetables to pan.
Cook until chicken is just done and sauce is reduced to the consistency of a light syrup. Adjust salt to taste.
If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.