Pollo Agrodolce (Venetian Sweet-And-Sour Chicken) - cooking recipe

Ingredients

1/2 teaspoon ground cloves
1 teaspoon finely grated orange zest
1/2 cup balsamic vinegar, plus
6 tablespoons balsamic vinegar, divided
1 teaspoon chopped fresh mint leaves
1/4 cup olive oil, plus
4 teaspoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (8 ounce) boneless skinless chicken breasts
4 teaspoons unsalted butter
1 medium red onion, thinly sliced
2 medium red bell peppers, julienned
6 white button mushrooms, theinly sliced
1/4 cup golden raisin
1/4 cup dark raisin
1/4 cup pine nuts
1/4 cup sweet vermouth
chicken stock, as needed

Preparation

Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
When butter melts, add onion, peppers, and mushrooms.
Saute until vegetables start to brown (about 4 min).
Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
Add chicken to skillet, with what was the skin side down; sear lightly.
Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer.
Season lightly with salt, then reduce heat to medium.
Cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
When the sauce is the correct consistency, stir in vegetables and add salt if needed.
Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.