Crispy chicken thighs are slathered with a sticky-sweet agrodolce, a sweet and sour Italian condiment typically made by simmering sugar and vinegar. We used Vermont Maple Syrup for gentle sweetness and richer flavor. With a touch of heat from chili flakes, these flavorful chicken thighs are perfect alongside buttery mashed potatoes or polenta and your favorite vegetable for a delicious weeknight meal.
- 1/ 4 cup apple cider vinegar
- 3 tablespoons Vermont Maple Syrup
- 2 tablespoons minced shallots
- 2 tablespoons golden raisins, chopped
- 1/ 8 teaspoon crushed red chili flakes
- 1 bay leaf
- 1 sprig rosemary
- Kosher salt
- 1 1/ 2 bone-in, skin-on chicken thighs, patted dry (about 4 large thighs)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons toasted pine nuts, for garnish
- Flaky salt, for garnish
Heat oven to 375F. For the agrodolce sauce: In a small saucepan over high heat, bring vinegar, maple syrup, shallots, raisins, chili flakes, bay leaf, rosemary, and a pinch of salt to a gentle boil. Reduce heat to low and simmer until thickened, about 8-10 minutes. Remove bay leaf and rosemary sprig.
For the chicken thighs: Meanwhile, season chicken thighs with salt. Heat oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until skin is crisp and golden-brown, adjusting heat if necessary, about 6-8 minutes. Cook on the second side for 5 more minutes.
Spoon about a tablespoon of agrodolce sauce over each chicken thigh. Transfer skillet to oven and bake, basting with a little more agrodolce and pan juices halfway through cooking, until internal temperature reaches 165°F, about 15 minutes. Drizzle chicken with remaining sauce, then sprinkle with pine nuts, herbs, and flaky salt before serving.