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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Thursday, January 24, 2013

Chicken with Cranberry Agrodolce


Here's another healthy recipe that's still very tasty and even a little fancy.  It is based on this recipe from the Bon Appetit food lovers cleanse. 

The sauce is called agrodolce, which is a traditional Italian sweet and sour sauce, similar to a French gastrique.

Here's what you need:



For the sauce:

  • 2 teaspoons vegetable oil
  • 1 medium red onion
  • Kosher salt
  • 1 Granny Smith apple
  • 2 cups fresh (or frozen, thawed) cranberries
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar

For the Chicken:
  • 2 bone-in, skin-on chicken breasts
  • Kosher salt
  • 1 garlic clove, minced
  • 8 fresh sage leaves (optional)
  • Freshly ground black pepper
  • 1 teaspoon vegetable oil
Let's start with the sauce.  It can be made in advance.




Dice the red onion.


Heat 2 teaspoons of oil in a large pan and add the onions.  Cook for about 5 minutes until softened.


Meanwhile, core and dice the apple.


Once the onion is softened, add the apple and cranberries to the pan.


Add the maple syrup and balsamic vinegar and cook over high heat for about 5 minutes until the cranberries begin to pop.  


Then reduce heat to medium-low and cook for 8-10 minutes until apples have softened.  

Meanwhile, for the chicken, preheat the oven to 425 degrees.


Mince the garlic together with the salt.


Chop the garlic nice and fine.  Take the stems off the sage leaves.  


Now take the chicken and loosen the skin.  Stuff some salt and garlic under the skin of each breast.  


Then tuck some sage leaves under the skin as well.  


Smooth the skin back down and sprinkle with salt and pepper.


Heat an oven-safe pan over medium-high heat and add a tablespoon of oil.


Add the chicken to the pan, skin side down.  It'll sizzle!  Cook about 7-8 minutes until golden brown on that side.


Then flip the chicken over and place the pan in the preheated oven.

Bake for about 15 minutes until cooked through.


Top the chicken with the cranberry agrodolce.  


I served this with roasted brussels sprouts and it was a great combination.  The sweet apple and maple syrup, sour cranberry and vinegar and savoury onion melded into a delicious sauce that complimented the crispy chicken beautifully.  And it's pretty healthy too!   

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