Maple Chicken Agrodolce
Plus, a new cookbook and a sparkling wine to try this weekend.
I had a maple syrupy childhood, growing up in Central New York close-ish to Vermont. My uncle even tapped a few maple trees in his yard - how’s that for a hobby? In the Northeast, maple trees are tapped in the Spring, but the flavor profile leans more autumnal, pairing with baking spices, winter squash and yes, viral latte drinks.
For this dish, chicken thighs are slathered with a sticky agrodolce, a sweet and sour Italian condiment typically made with sugar and vinegar. To round out the sweetness of this dish, serve it with something creamy, like polenta, and bitter, like radicchio salad or sautéed greens.
A great deal of maple sap is required to yield enough to bottle for syrup - one of the reasons a bottle will cost you roughly the same as higher-quality olive oil. I love Crown Maple’s Applewood Smoked syrup for this recipe, but any pure maple syrup will do.
Recipe: Maple Chicken Agrodolce
Makes 2 servings (2 thighs per serving) & easily multiplies
Ingredients:
Agrodolce Sauce:
1/4 cup apple cider vinegar
3 tablespoons pure maple syrup
1 small shallot, minced
2 tablespoons golden raisins, chopped
Pinch crushed red chili flakes
1 bay leaf
1 sprig fresh rosemary
Chicken:
1.5 lbs. bone-in, skin-on chicken thighs, patted dry (about 4 large thighs)
1 tablespoon extra-virgin olive oil
2 tablespoons toasted pine nuts
Kosher salt
Flaky salt
Directions:
Heat oven to 375F. In a small saucepan, add vinegar, maple syrup, shallots, raisins, chili flakes, bay leaf, rosemary, and a pinch of salt. Bring to a simmer over high heat. Reduce heat to low and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf and rosemary sprig. Keep warm.
Season chicken thighs with Kosher salt. Heat oil in a large, oven-safe skillet over medium-low heat. Place chicken skin-side down and cook until skin is crisp and golden-brown, increasing the heat gradually. Cook for about 6-8 minutes, flip and cook for another few minutes until browned. The chicken will not be fully-cooked at this point.
Flip chicken back to skin-side up. Drizzle a spoonful of agrodolce sauce over each chicken thigh. Transfer skillet to oven and bake, basting with a little more agrodolce sauce and pan juices halfway through cooking, until internal temperature when tested with a thermometer reaches at least 165°F, about 15 minutes.
Spoon remaining sauce over chicken, top with with pine nuts and flaky salt before serving.
Serve It With:
Mashed potatoes
Creamy (is there any other way?) polenta
Whipped cauliflower
Risotto
Radicchio salad
Sautéed greens (I like a mix of kale, chard and spinach)
Roasted brussels sprouts or cabbage
Swap It Out:
Swap the chicken for salmon, firm tofu or pork chops.
Swap the golden raisins for chopped dates, apricots, cranberries or leave out the dried fruit completely.
Swap the apple cider vinegar for red wine vinegar, white wine vinegar or sherry vinegar. White balsamic would be delightful, but dark balsamic may be a bit too intense.
Swap the rosemary for thyme or sage.
In Other News:
Interview: I chatted with my former Williams Sonoma colleague about the state of food content, creators to watch and the viral video series I dreamed up. Read it here and subscribe to Tighe’s Substack.
A Fizzy Natural Wine: I joined Foodwise to support the SF Ferry Building Farmers Market at their annual Sunday Supper event. One of my favorite bites? Reem Assil’s semolina cake with orange blossom and pistachios. I sipped on a sparkling rosé of pinot noir from California-maker Carboniste ($32) and proclaimed to my pal Liza it was “the wine I’m bringing to every party from now on.” Slightly effervescent, it’s a beginners natural wine (not too…funky) and the perfect pairing for rich Thanksgiving fare.
Cookbook Recommendation:
is a James Beard award-winning cookbook author, recipe developer and creator behind Eat Cho Food. She also writes the lovely Substack Have You Eaten Yet? Her latest book, Chinese-Enough, is packed with highly cookable recipes, techniques and family stories. I attended a cookbook club with The Proof Collective at Kristina’s home to celebrate the launch, and the food was spot-on. I brought the Numbing Smashed Potatoes (pg. 139) with Sizzle Sauce and already have plans to make them again next week.
Clockwise from top: Hamachi and Tomato Crudo, Cho Family Dumplings, Whitefish Rangoon, Whipped Garlicky Tofu Dish, Shrimp Patties, Numbing Potatoes & Sizzle Sauce (+10 more dishes!)
A note on subscriptions: This newsletter will continue to publish regular FREE posts, including recipes, product recommendations and interviews. I am rolling out an optional paid tier, where you’ll find deep-dives into the food media world, career advice and exclusive recipes at $5/month.
Clare - I'm so happy to have found you here on Substack - going to make this tonight. Sounds delicious :) -Kassie