Agrodolce is a sweet and sour Italian sauce that is prevalent in Sicily and Southern Italy.
1. Preheat an outdoor grill or indoor broiler to high. Lightly coat a roasting pan with olive oil nonstick cooking spray.
2. Place the chicken thighs in the pan, season with the salt and pepper, lightly coat with the olive oil spray, and grill or broil for 5 minutes, or until golden. Remove the excess fat from the pan, turn, season with the salt and pepper, lightly coat the chicken with spray, and continue to grill for an additional 4-5 minutes, or until golden on both sides. Remove the chicken from the pan to a plate and set aside; keep warm. (If you have a fat separator, you can put any extra juices in the pitcher and pour off all the good juices while discarding excess fat).
3. In a large non-stick Dutch oven or deep saucepan, heat the olive oil and sauté the onions, celery, and carrots over medium heat for 10 minutes, or until just softened, stirring often. Add the garlic and stir for 30 seconds to combine.
4. Add the flour and stir over medium heat until smooth.
5. Increase the heat to high and add the wine, vinegar, and sugar and allow the mixture to boil for a minute or two until almost evaporated. Add the broth and the bay leaf and then the reserved chicken pieces. Bring to a boil, reduce heat, and simmer slowly for 30 to 40 minutes, until tender.
6. Add the remaining ingredients, stir well, bring to a boil, and simmer slowly for an additional 5 minutes.
7. Remove and discard the bay leaf. Season to taste with additional salt and pepper. Place the chicken over spaetzle, couscous, rice or quinoa. Garnish with mint sprigs and serve hot.
Prepare in advance: This dish is best prepared a day in advance and chilled. The next day, the fat can easily be removed.