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Sicilian Chicken Recipe

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This recipe for Sicilian Chicken is from NANA'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large pieces chicken breast, bone in skinless, halved
4 pieces dark meat, bone in thighs and/or legs, skinless
S & P
5 tbsp. EVOO
2 tsp fennel seeds, about ⅔ of a palmful
4 small ribs celery with leafy tops, chopped
2 cubanelle peppers, chopped
1 large onion, chopped
4 cloves garlic chopped or crushed
1 tsp red pepper flakes, ⅓ palmful
6-8 small ripe plum tomatoes, quartered lengthwise
1 handful large golden raisens
1 ½ c Nero D'Avola Sicilian red wine
1 lemon
1 loaf crusty bread, such as ciabatta
Directions:
Directions:
Preheat skillet to medium -high and the oven to 400º.

Season chicken with S & P liberally on both sides. Heat tbsp EVOO in the skillet, one turn of the pan.
When oil smokes, add chicken and brown a few minutes on each side then remove and turn heat down a bit.

Add more EVOO to pan, 2 turns, add fennel seeds and stir, add celery, peppers, and onions. Season with S & P and soften 3-4 minutes. Add garlic, red pepper flakes and sautee 2 minutes more.

Add tomatoes and golden raisens,stir to combine, then stir in wine to deglaze pan. Set chicken back on top and transfer to oven.

Roast 15-20 minutes until juices run clear. Serve from pan, add green salad dressed with oil & vinegar and crusty bread for mopping juice.

 

 

 

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