This colorful and delicious chicken dish was developed at the Art Institute of Charlotte, Charlotte, North Carolina.

Chicken Agrodolce

1 whole chicken, cut into 8 pieces
1/2 teaspoon salt
1/2 teaspoon black pepper

1 tablespoon olive oil
1 onion, diced finely
1 carrot, peeled and diced finely
1 celery stalk, diced finely
4 cloves garlic, minced
1 tablespoon dried rosemary, minced or crushed
1 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, drained
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
3/4 cup white wine
2 tablespoons balsamic vinegar

1. Season pieces of chicken with salt and pepper.
2. In large Dutch oven or ovenproof, lidded skillet, warm olive oil over medium high heat.
3. Place chicken in pan in single layer (in batches, if necessary), and cook chicken, turning, until well browned, about 10 minutes per side. Remove chicken from pan and set aside.
4. Preheat oven to 325°F (160°C).
5. To pan on stove, add onion, carrot and celery; sauté until slightly softened, about 2 to 3 minutes. Add garlic, rosemary and oregano; sauté one minute more. Add tomatoes and peppers; cook 3 to 4 minutes. Add wine, increase heat to high and boil until liquid reduces by half, about 8 minutes. Add vinegar.
6. Return chicken pieces to pan, cover and place in oven. Cook chicken until tender and cooked through, about 45 minutes.

Makes 4 servings.

Nutritional Analysis, Per Serving: 540 calories; 27 g fat; 7 g saturated fat; 18 g carbohydrate

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.