My friend and fellow cook, Laurie Burrows Grad, loves all things Italian. This is her version of agrodolce, a sweet and sour Italian sauce prevalent in southern Italy. The sauce is always made with vinegar, wine, and sugar to achieve the classic sweet and sour flavor.
Chicken thighs work well here for braising. Their dark meat stays moist and flavorful. This is a wonderful dish for small dinner parties since it can be made ahead. In fact, it is best to make a day ahead so the chilled fat can be removed easily. I have prepared this a day ahead of serving, and also decided to freeze it for future dinners.
