Plum Agrodolce with Grilled Chicken
In many cuisines around the world, there is the constant search for harmony between saltiness, sweetness, bitterness, sourness and umami. To achieve a representation of each of these tastes in a dish means success in terms of every bite being thoroughly balanced. The traditional Italian sauce known as an agrodolce, which literally means sour (or bitter) and sweet, masters this balance. It is a vinegar, sugar and fruit or vegetable based sauce that is rich, sticky and tangy. The month of August is nearly all about stone fruits, including plums, so my agrodolce recipe features just that. And don’t feel limited to serving this sauce with only chicken as it also would go well with pork chops or tenderloin, duck, rabbit or quail.
Total time: 40 minutes
Yield: 4-6 servings
Ingredients
1 lb bone-in chicken thighs, trimmed of excess fat
3/4 cup balsamic vinegar
1/3 cup red wine (I used a young Malbec)
½ tsp red pepper flakes
2 tbsp honey
1/2 tsp salt
3 spring of rosemary
1 bay leaf
6 plums, halved, pitted and sliced horizontally
1 tbsp salted butter
1 tbsp extra virgin olive oil
Directions
Heat a medium saucepan over medium heat. Add the vinegar and red wine and simmer for 3-4 minutes.
Stir in the red pepper flakes, honey and salt and cook for 2 minutes.
Add the plums, bay leaf and rosemary and gently stir together. Cook until the plums soften and the vinegar and wine reduces and thickens (about 7-8 minutes). Remove from heat and add the butter and olive oil.
Preheat grill to high heat.. Brush and lightly oil the grill to clean and prevent the chicken from sticking.
Season the chicken generously with salt and pepper.
Once the grill is hot, place the chicken skin side down. Grill the chicken for about 6-8 minutes. Turn the chicken over and grill for another 4 to 5 minutes, and cook until it reaches an internal temperature of 165°F. Remove from the grill and let rest for 5-10 minutes.
While the chicken rests, gently warm the agrodolce. Serve the agrodolce warm with the chicken.