SICILIAN BRAISED CHICKEN
One pot chicken dinner with the flavors of Sicily. Simple and delicious and easy to make ahead.
Provided by Tamar Genger MA, RD
Categories Main, Dinner
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- 1 Preheat oven to 400°F. Heat heavy, deep skillet over high heat. 2 Take the skin off the chicken to cut some of the fat, if desired, and sprinkle with salt and pepper. Pour 1 tablespoon evoo into the pan, when it's hot, add the chicken. Brown a few minutes on each side, then remove them from pan and turn the heat down. 3 Add remaining 1 tablespoon evoo to the pan, then add the fennel, onion, and peppers. Add garlic and red pepper flakes and saute 2 minutes more. 4 Add tomatoes and then stir in the wine to deglaze the pan. Set chicken back on top of the vegetables and transfer to the oven. (At this point the chicken can be put in the fridge and heated until cooked through before serving the next day)5 Roast 15 minutes or until juices run clear. Enjoy.
Nutrition Facts :
BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES
Provided by Kay Rentschler
Categories dinner, weekday, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
- Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
- Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
- Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams
SICILIAN CHICKEN
Make and share this Sicilian Chicken recipe from Food.com.
Provided by JenniferK2
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion, mushrooms and garlic in 3T olive oil; stir in rosemary. Remove from pan and set aside.
- Roll chicken breasts in Romano cheese, then in flour.
- Lightly brown chicken in remaining olive oil.
- Add to casserole dish and top with mushroom mixture.
- Pour crushed tomatoes over top and bake at 350° for 1 hour.
Nutrition Facts : Calories 394.7, Fat 22, SaturatedFat 4, Cholesterol 81.1, Sodium 346.2, Carbohydrate 19.2, Fiber 3.4, Sugar 2.4, Protein 31.6
SICILIAN CHICKEN
This is from Cooking Light. This dish is very well balanced - a good mix of salty, sweet, and acidic. We used chicken tenderloins and Spanish olives with pimentos, but otherwise followed the recipe to a T. The prep is super easy and this meal is done in no time!
Provided by mikey ev
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
- Sprinkle both sides of the chicken with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Place flour in a shallow dish; dredge chicken in flour.
- Add chicken to pan; cook 3 minutes on each side or until lightly browned.
- Add wine; cook 1 minute.
- Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
- Reduce heat, and simmer 8 minutes or until chicken is done.
- Sprinkle with basil.
Nutrition Facts : Calories 310.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 98.7, Sodium 414.5, Carbohydrate 17.2, Fiber 1.8, Sugar 8.6, Protein 41.2
SICILIAN BRAISED SWEET AND SOUR CHICKEN
Another magazine find that I'm storing here until I try it. The combination of flavours looks yummy.
Provided by JustJanS
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
- Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
- Remove all from the pan.
- Add the onion and cook for 8-10 minutes, or until almost soft.
- Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
- Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
- Remove the chicken from the pan and keep warm.
- Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
- Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.
SICILIAN CHICKEN THIGHS (CROCK POT)
My son and I came up with this when my neighbor brought me a family pack of thighs he got on sale. It's based on a dish that was served at a local restaurant that has since gone out of business.
Provided by CJAY8248
Categories Chicken Thigh & Leg
Time 6h10m
Yield 8 thighs, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Put chicken thighs in crock pot.
- Combine remaining ingredients; stir well.
- Pour sauce over chicken and cook on low 6-8 hours or until done.
- Serve with penne pasta, tossed salad and garlic bread.
- Enjoy!
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