Pollo in agrodolce (chicken in cider vinegar sauce)
Serves 4
Easy
Total time:
This Italian dish of chicken legs stuffed with salty capers served with a cider vinegar sauce makes a stylish and simple dinner-party main course.
Skip to ingredients
- 4 boned (you could ask the butcher to do this) chicken legs
- 6 tbsp olive oil
filling
- 2 cloves garlic
- 2 tbsp capersrinsed and drained
- 1 tsp salt flakes
- freshly ground black pepper
- extra-virgin olive oil
cider vinegar sauce
- 2 garlic cloves
- from 2 sprigs rosemary needles
- 120ml white wine
- 120ml cider vinegar
Nutrition: per serving
- kcal493low
- fat39.4g
- carbs3.3g
- fibre0.3g
- protein29g
- salt1.96g
Method
step 1
Make the filling by pounding together all the ingredients with some freshly ground pepper using a pestle and mortar.
step 2
Open up each chicken leg and lay skin-side down on a chopping board. Spread the filling evenly over the flesh side, then fold back the skin and secure with wooden toothpicks. Season all over.
step 3
Heat 2 tsp oil in a large frying pan, add the chicken, and cook until golden brown on all sides. Reduce heat, cover the pan and cook gently for 20 minutes.
step 4
For the sauce, put the garlic and rosemary in a mortar and pound. Transfer to a bowl, add the wine and cider vinegar and mix well.
step 5
Pour off any excess fat from the pan. Increase the heat under the chicken, add the sauce and simmer until reduced by half, stirring all the time. Slice the chicken then arrange on a plate, pour over the sauce and serve with a green salad or green beans and new potatoes.
