There as many ways of making Pollo Agrodolce as there are good Sicilian cooks. What makes this dish so delicious is the ying and the yang of sweet and sour flavours. You can add almonds or pine nuts, some basil or mint instead of parsley. You can make it with red wine and red-wine vinegar. Some recipes for this dish are spiked with saffron or anchovy, and some contain hints of orange-flower water. The constant through all of them is the cooking down of vinegar and sugar until they infuse the meat and vegetables with their combined sweet but slightly sharp flavor. With all these tantalizing options this recipe for SICILIAN BRAISED CHICKEN should be tucked in your apron pocket.