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5 from 4 votes

Chicken Agrodolce

Chicken agrodolce with roasted eggplant and zucchini, cherry tomatoes, green olives, raisins and chicken thighs simmered together in a sugar-vinegar sauce and topped with fresh mint.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 3 pounds boneless skinless chicken thighs
  • 1/2 cup olive oil divided
  • 2 medium zucchini cubed
  • 1 medium eggplant cubed
  • 3 cloves garlic sliced
  • 24 ounces cherry tomatoes or 2 dry pints
  • 1/4 cup red wine vinegar
  • 1 cup low sodium chicken stock
  • 1 tablespoon sugar
  • 1/4 cup raisins
  • 1/2 cup Sicilian green olives pitted and sliced
  • 3 tablspoons mint chopped


  • Preheat oven to 425f and set the rack to the middle level. Toss zucchini and eggplant with a 1/4 cup of olive oil and salt and pepper to taste. Spread the veggies out on a parchment paper lined baking sheet and roast for 20-25 minutes or until cooked through and well browned.
  • Meanwhile, pat the chicken dry then season with salt and pepper on both sides.
  • Heat a large pan to medium heat then add 1 tablespoon of olive oil. Sear chicken until browned (about 4-5 minutes per side) then set aside on a plate tented with foil.
  • Add the remaining olive oil to the pan along with the garlic. Cook garlic until golden (about 2 minutes) then add the tomatoes and a touch of salt.
  • Once the tomatoes begin to burst (about 5 minutes) add the chicken stock, raisins, olives, vinegar, and sugar to the pan. Bring the sauce to a boil and cook for 2 minutes until it slightly reduces.
  • Turn the heat down to medium-low and return the chicken to the pan, along with the roasted zucchini and eggplant. Continue to cook over a low simmer partially covered (roughly 10-15 more minutes) or until the chicken thighs reach at least 175f internal temp.
  • Taste test and season with salt and pepper if required. Sprinkle the mint on top right before serving. Serve with crusty bread to mop up the sauce. Enjoy!


  • Makes 4 large or 6 moderate-sized servings
  • Chicken thighs (dark meat) can be cooked to a higher temp than white meat.  At least 175f is recommended.  The chicken will be juicier and more tender.
  • Feel free to adjust the sweet/sour ratio to your liking with either more sugar or vinegar.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.


Calories: 827kcal | Carbohydrates: 18.8g | Protein: 101.3g | Fat: 37.6g | Saturated Fat: 6.8g | Cholesterol: 262mg | Sodium: 390mg | Potassium: 1088mg | Fiber: 4g | Sugar: 11.8g | Calcium: 87mg | Iron: 4mg