For more than 80 years, Colu Henry’s family has been making chicken Quintiliano, a saucy, one-pan dish that’s slightly sweet with caramelised garlic and deeply tangy from balsamic and red wine vinegars. Though it’s full of strong, punchy flavours, the final dish ends up softly pungent, or what Italians call agrodolce – sweet and sour. It’s a marvelous recipe from Henry’s new book, Colu Cooks: Easy Fancy Food.
Henry, a cookbook author and longtime food professional, grew up in Nanuet, a hamlet about an hour north of New York City. She remembers dinners on hot summer nights on the screened-in porch, and all the weekends when she’d help her grandmother make Sunday sauce for big family feasts. But the dish she remembers most was this chicken.
