Sicilian Chicken

This vibrant Sicilian Chicken recipe delivers the warmth of the Mediterranean with every bite. Boneless chicken pieces are seared to golden perfection, then braised with smoked ham, roasted garlic, and ripe tomatoes. The dish is infused with fresh rosemary and deglazed with brandy for a deep, savory flavor profile. Black olives add a briny contrast, while parsley provides a fresh finish. Ideal for a weeknight dinner or a casual gathering, this dish offers a comforting yet elegant meal that brings the sun-drenched flavors of Italy to your table without requiring complex techniques or hard-to-find ingredients.

Cooking Method: Baking, Boiling, Frying, Smoking

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 216.5

Description

This vibrant Sicilian Chicken recipe delivers the warmth of the Mediterranean with every bite. Boneless chicken pieces are seared to golden perfection, then braised with smoked ham, roasted garlic, and ripe tomatoes. The dish is infused with fresh rosemary and deglazed with brandy for a deep, savory flavor profile. Black olives add a briny contrast, while parsley provides a fresh finish. Ideal for a weeknight dinner or a casual gathering, this dish offers a comforting yet elegant meal that brings the sun-drenched flavors of Italy to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

Garlic
Boneless Chicken Breasts
All-Purpose Flour
Finely Chopped Fresh Rosemary
Dried Rosemary
Olive Oil
Smoked Ham, diced
Red Onion, cut in wedges or thickly sliced
Tomatoes, peeled and chopped
Brandy
Bay Leaf
Black Sun-Dried Olives, chopped
Finely Chopped Parsley
Salt
Pepper

Directions

1
Preheat oven to 400°F (200°C).
2
Bring a pot of water to a boil. Add the whole head of garlic and boil for 3 minutes. Drain, let cool slightly, and peel the cloves.
3
Cut the boneless chicken breasts in half horizontally, then cut each half into thirds to create bite-sized pieces.
4
In a shallow dish, combine flour, salt, pepper, and 1 teaspoon of fresh rosemary (or 1 teaspoon dried rosemary). Toss chicken pieces in the mixture to coat evenly.
5
Heat olive oil in a large ovenproof skillet over high heat.
6
Brown chicken pieces in batches for about 1 to 2 minutes per side. Do not overcrowd the pan. Remove browned chicken with a slotted spoon and set aside in the skillet or a separate dish.
7
Reduce heat to medium-low. Add diced smoked ham, onion wedges, peeled garlic cloves, and remaining rosemary to the skillet.
8
Sauté vegetables until onions are golden brown, about 10 minutes.
9
Add chopped tomatoes and brandy to the skillet. Bring to a boil, scraping up any browned bits from the bottom of the pan.
10
Return the chicken to the skillet if removed. Add the bay leaf.
11
Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
12
Remove from oven. Stir in chopped olives and sprinkle with fresh parsley before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 216.5kcal

% Daily Value *
Total Fat 9.1g14%
Saturated Fat 2.5g13%
Cholesterol 66.8mg23%
Sodium 65.8mg3%
Total Carbohydrate 8.2g3%
Dietary Fiber 0.5g2%
Sugars 0.2g
Protein 21.9g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sicilian-chicken/