Venetian Sweet-and-Sour Chicken Delight
Savor the flavors of Venice with this exquisite Sweet-and-Sour Chicken Delight inspired by a beloved dish from Bar Italia in St. Louis. Combining succulent chicken breasts with a rich blend of balsamic vinegar, sweet vermouth, and a mix of colorful vegetables, this dish is both vibrant and comforting. The hint of orange zest and fresh mint adds a refreshing twist to the classic sweet-and-sour profile, making it a captivating centerpiece for any dinner. Serve it with a side of risotto or crusty bread to soak up the delectable sauce.
4
Servings
N/A
Calories
17
Ingredients
Ingredients
ground cloves
1/2 teaspoon (ground)
orange zest
1 teaspoon (finely grated)
balsamic vinegar
1/2 cup (plus additional for cooking)
fresh mint leaves
1 teaspoon (chopped)
olive oil
1/4 cup (plus additional for cooking)
salt
1/2 teaspoon (to taste)
black pepper
1/2 teaspoon (to taste)
boneless skinless chicken breasts
4 (8 ounce) (whole)
unsalted butter
4 teaspoons (for cooking)
red onion
1 medium (thinly sliced)
red bell peppers
2 medium (julienned)
white button mushrooms
6 (thinly sliced)
golden raisins
1/4 cup (whole)
dark raisins
1/4 cup (whole)
pine nuts
1/4 cup (whole)
sweet vermouth
1/4 cup (for cooking)
chicken stock
as needed (for adjusting sauce consistency)
Instructions
1
In a spacious mixing bowl, combine the ground cloves, finely grated orange zest, 1/2 cup of balsamic vinegar, chopped fresh mint, 1/4 cup of olive oil, salt, and black pepper. Whisk together until well blended.
2
Add the boneless skinless chicken breasts to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 3 hours, preferably overnight for maximum flavor.
3
After marinating, remove the chicken from the fridge and drain it, discarding the marinade. Heat a large skillet over medium-high heat and add the remaining 4 teaspoons of olive oil and the unsalted butter.
4
Once the butter has melted and starts to bubble, add the sliced onion, julienned red peppers, and sliced mushrooms to the skillet. Sauté the vegetables for about 4 minutes or until they start to lightly brown and become tender.
5
Using tongs or a slotted spoon, carefully transfer the sautéed vegetables to a warm bowl and set aside.
6
In the same skillet, add the marinated chicken breasts, placing them skin-side down. Sear the chicken for a few minutes until it develops a nice golden crust.
7
Turn the chicken over, then add the golden and dark raisins, as well as the pine nuts. Cook for an additional 1-2 minutes, allowing the pine nuts to become lightly toasted.
8
Pour in the remaining 6 tablespoons of balsamic vinegar and the sweet vermouth. Bring the mixture to a simmer, stirring to combine.
9
Season lightly with salt, reduce the heat to medium, and cook the chicken until it is just cooked through, about 6-8 minutes. The sauce should thicken to a light syrup consistency. If the sauce gets too thick, add small ladles of chicken stock to adjust. If too thin, remove the chicken and continue to reduce the sauce.
10
Once the sauce has reached the desired consistency, stir in the sautéed vegetables and adjust the seasoning with salt if needed.
11
To serve, turn the chicken pieces over to coat them thoroughly in the sauce. Arrange the coated chicken on plates and spoon the warm vegetables and sauce over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Venetian Sweet-and-Sour Chicken Delight?
It is an exquisite chicken dish inspired by Venetian cuisine that features a rich blend of balsamic vinegar, sweet vermouth, colorful vegetables, and aromatic spices like cloves and mint.
What inspired this specific recipe?
This recipe is inspired by a beloved dish from Bar Italia in St. Louis.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What are the primary components of the marinade?
The marinade consists of ground cloves, orange zest, balsamic vinegar, fresh mint, olive oil, salt, and black pepper.
How long should the chicken be marinated?
The chicken should be marinated for at least 3 hours, though refrigerating it overnight is recommended for maximum flavor.
What type of chicken is used in this dish?
The recipe calls for four 8-ounce boneless skinless chicken breasts.
What vegetables are included in the recipe?
The dish includes thinly sliced red onion, julienned red bell peppers, and thinly sliced white button mushrooms.
How do the raisins contribute to the flavor?
Both golden and dark raisins are added to provide a traditional Venetian sweetness that balances the savory and sour elements.
Why are pine nuts used?
Pine nuts are included to add a light crunch and a distinct nutty flavor to the sauce.
What liquid is used for deglazing and creating the sauce?
Balsamic vinegar and sweet vermouth are used to create the base of the sauce.
How is the orange zest prepared?
The orange zest should be finely grated to ensure its citrus notes are evenly distributed.
What should I do if the sauce is too thick?
If the sauce becomes too thick, you can add small ladles of chicken stock to adjust the consistency.
What should I do if the sauce is too thin?
If the sauce is too thin, remove the chicken and continue to reduce the liquid until it reaches a light syrup consistency.
How are the vegetables cooked?
The onion, peppers, and mushrooms are sauteed in olive oil and butter for about 4 minutes until they are tender and lightly browned.
Are the vegetables cooked with the chicken the entire time?
No, the vegetables are sauteed first, removed from the skillet, and then stirred back into the sauce at the very end.
What is the first step in preparing the chicken?
The first step is to whisk together the marinade ingredients in a spacious mixing bowl.
How do you sear the chicken?
The chicken is seared skin-side down in a hot skillet with olive oil and butter until a golden crust develops.
What kind of butter is recommended?
The recipe specifies using 4 teaspoons of unsalted butter for cooking.
What is the purpose of the ground cloves?
The ground cloves provide a warm, aromatic depth to the marinade that is characteristic of Venetian flavors.
How should the red bell peppers be cut?
The red bell peppers should be julienned into thin, matchstick-like strips.
Can I use fresh mint?
Yes, the recipe requires 1 teaspoon of chopped fresh mint leaves for the marinade.
How long does the final cooking process take?
After adding the liquids, the chicken takes about 6 to 8 minutes to cook through.
What is the ideal sauce consistency?
The sauce should reach a light syrup consistency that coats the chicken and vegetables.
What are the recommended side dishes?
It is best served with a side of risotto or crusty bread to soak up the sauce.
Is there any salt and pepper used?
Yes, 1/2 teaspoon of both salt and black pepper are used in the marinade, with more added to taste during cooking.
When do you add the pine nuts?
The pine nuts are added after turning the chicken, along with the raisins, and cooked for 1-2 minutes until lightly toasted.
What type of mushrooms should be used?
The recipe calls for 6 thinly sliced white button mushrooms.
How do you finish the dish for serving?
Turn the chicken pieces to coat them in the sauce, arrange them on plates, and spoon the warm vegetables and sauce over the top.
Can I substitute the red onion?
While the recipe calls for red onion for its color and flavor, a yellow or white onion could be used in a pinch.
Is this recipe considered a quick meal?
Yes, once the marinating is complete, the actual cooking process is relatively fast, making it suitable for a flavorful dinner.