Sicilian Chicken is truly delicious. It is a recipe kindly shared with me by Francesca, a friend from the family butcher shop, F.lli Giovannini. Simple to make, it doesn’t require great skills, just a bit of time. To prepare this delight, I used a chicken from organic farming, as I find its texture suitable for this type of cooking. However, if you can’t find it, opt for a free-range chicken. Surely, the chicken you buy will weigh more than the amount I’ve indicated: cook it all, but also increase the rest of the ingredients, and whatever is left over, eat it the next day, it will be even better.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.6 lbs chicken in pieces
- 1.27 cups white wine
- 2 cloves garlic
- 14.1 oz peeled cherry tomatoes
- 1 sprig rosemary
- 1 bunch sage
- 1 tsp ground fennel seeds
- 1 tbsp desalted capers
- 3.5 oz olives, preferably pitted
- 3 tbsp extra virgin olive oil
- 1 chili pepper
- to taste salt
Tools
- Large high-sided saucepan
- Lid
How to Prepare Sicilian Chicken
First, organize your workspace with all the ingredients already measured out, to have everything at hand.
In a large, high-sided saucepan, place the chicken pieces, along with extra virgin olive oil and chopped garlic.
Let it brown for about 2 minutes, then deglaze with wine, which should be warm, to prevent the Sicilian chicken from toughening due to thermal shock.
Add the olives, all the chopped herbs, mix well for about a minute, cover, and cook over medium-low heat until the wine has completely evaporated, which will take at least fifteen minutes.
At this point, add the peeled cherry tomatoes, adding as much hot water as the jar in which they were preserved holds, and adjust with salt and chili pepper.
If you want to use fresh ones instead of canned, then halve a pound of them, and then add at least 7-10 ounces of hot water.
Cover and let cook over medium-low heat for at least 35 minutes, but if after this time, the Sicilian chicken is not yet tender, add more water and let it cook a little longer.
Serve your Sicilian Chicken piping hot, but even at room temperature, it’s quite good.
Tips and Variations:
You can easily prepare Sicilian chicken even the day before, it will surely become more flavorful.
Whenever possible, I always recommend using organic produce.
Never skin the chicken for your recipes, as the skin contains many minerals.
Prepare a larger batch and freeze it already cooked; it will be useful when you don’t have time to cook.
If you like chicken, don’t miss the next recipe: Grilled Chicken Breast and Peppers
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