Vermont Maple Agrodolce Chicken ✅

Ingredients

• ¼ cup apple cider vinegar
• 3 tablespoons Vermont Maple Syrup
• 2 tablespoons minced shallots
• 2 tablespoons golden raisins, chopped
• ⅛ teaspoon crushed red chili flakes
• 1 bay leaf
• 1 sprig rosemary
• Kosher salt
• 1 ½ lb 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

Steps

1. 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.

2. 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.

3. 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.