Past Recipes
Chicken Thighs Agrodolce

Chicken Thighs Agrodolce with Cipollini Onions and Spinach Mashed Potatoes

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Inspired by the success of our pork chop agrodolce, we're bringing the recipe back with chicken. In Italian, agrodolce is the term for the balance of sour (agro) and sweet (dolce). Here, we achieve that equilibrium with cipollini onions, bay leaf, rosemary, sugar, and white balsamic, which are simmered until the onions are tender and the sauce is thick and fragrant. It makes the perfect topping for roasted chicken thighs, but also pairs beautifully with a side of spinach- and Parmesan-laced mashed potatoes.

  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 640
  • Protein 41g
  • Total Carb 53g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 1 ounce
    • baby spinach
  • Yukon Gold potatoes
    • 12 ounces
    • Yukon Gold potatoes
  • cipollini onions
    • 6 ounces
    • cipollini onions
  • rosemary
    • 1/8 ounce
    • rosemary
  • chicken thighs
    • 4
    • chicken thighs
  • fresh bay leaf
    • 1
    • fresh bay leaf
  • white balsamic vinegar
    • 1/4 cup
    • white balsamic vinegar
  • sugar
    • 2 tablespoons
    • sugar
  • unsalted butter
    • 4 packets
    • unsalted butter
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 8" medium pot with lid
  • 8" small pan
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Cut potatoes into ½-inch pieces. Peel cipollini onions and halve. Set aside half of whole rosemary sprigs for Step 4; cut remaining rosemary sprigs crosswise into 2-inch pieces for the next step.

  2. Roast chicken thighs

    Roast chicken thighs

    Line a baking sheet with foil. Pat chicken thighs very dry with paper towel (this will help the skin crisp up in the oven) and place on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then arrange skin-side up. Place 1 piece rosemary (not whole sprigs) under each chicken thigh; roast until skin is crisp and chicken is cooked through, 25-35 minutes.

  3. Boil potatoes

    Boil potatoes

    While chicken roasts, place potatoes in a medium pot, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Cook until tender when pierced with a knife tip, 9-10 minutes (move on to Step 4—but don't forget to come back). Drain potatoes and return to pot, off heat, then cover to keep warm until Step 5.

  4. Make cipollini agrodolce

    Make cipollini agrodolce

    While potatoes boil, heat 1 tablespoon olive oil in a small pan over medium-high heat. When oil is shimmering, add bay leaf, cipollini onions, and reserved whole rosemary sprigs. Cook, stirring occasionally, until onions are golden and slightly charred, 7-9 minutes. Add white balsamic vinegar and sugar and cook, stirring frequently to prevent burning, until liquid is slightly reduced, 1-2 minutes more. Remove pan from heat.

  5. Mash potatoes

    Mash potatoes

    To pot with boiled and drained potatoes, add butter. Using a large fork or potato masher, mash until smooth. Stir in Parmesan and spinach, then taste and add salt and pepper as desired. Cover to keep warm until ready to serve.

  6. Plate chicken thighs agrodolce

    Plate chicken thighs agrodolce

    Remove and discard bay leaf and whole rosemary sprigs from pan with agrodolce, and rosemary pieces from sheet with chicken thighs (they added aromatic flavor during cooking, but won't be pleasant to bite into). Transfer spinach mashed potatoes and roasted chicken thighs to serving plates. Spoon over cipollini agrodolce. Enjoy!

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