Chicken Agrodolce
If a recipe has been around since ancient Roman times, you know it must be a good one. Chef Marc’s take on Italian Chicken Agrodolce starts with succulent, perfectly seasoned boneless chicken thighs, roasted with extra virgin olive oil and earthy oregano. Then, he crafts a richly layered pan sauce with red wine, honey, orange, balsamic vinegar, garlic, almonds, raisins, and dried cherries. The resulting dish is bursting with savory-tangy-sweet flavor. Served with a side of refreshing lemony broccoli, this is the kind of beautifully balanced meal you’ll want to put on regular rotation.
Nutritional facts
Protein
36g
Carbs
45g
Calories
600kcal
Fat
30g
Ingredients
Chicken Thigh, Extra Virgin Olive Oil, Oregano, Carrots, White Balsamic Vinegar, Almonds, Celery, Broccoli , Black Pepper, Golden Raisins, Dried Cherries, Garlic, Honey, Lemon Zest, Red Wine, Kosher Salt, Green Onion, Orange Juice, Italian Parsley
Contains almonds, celery.
Reviews
3.5
Based on 131 reviews
Not worth the calories for what you get. This does not fit my taste preferences.
Sarah · 08/07/25
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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