Sicilian Braised Chicken

Sicilian Braised Chicken


  • 4 chicken breasts,boneless and skinless

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 3/4 cup of flour for dredging

  • 3 Tbs of extra virgin olive oil

  • 1 Tbs of butter

  • 1 medium onion, sliced

  • 1 rib celery, diced

  • 1 carrot, diced

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 15oz can of pineapple chunks, drained

  • 3 Tbs white wine vinegar

  • 1/2 cup of white wine

  • 1 15oz can of chicken broth

  • 2 bay leaves

  • 1/2 cup raisins

  • 4 Tbs capers


  • Season the chicken with the salt and pepper and dredge them in flour.

  • In a large skillet, brown the chicken breasts in the oil and butter.

  • Remove the chicken from the pan and set aside.

  • Add the onions, celery, carrots and peppers and saute around 7 to 10 minutes until slightly tender.

  • Add the pineapple and vinegar to the pan and cook for 2 minutes.

  • Return the chicken to the pan.

  • Add the wine and reduce by half

  • Add the chicken broth and bay leaf and cover and simmer until chicken is tender. Around 20 to 30 minutes.

  • Add the raisins and capers and simmer for 5 minutes longer.

  • Plate the chicken and top with the peppers and onion mixture. Serve with vegetables or on top of pasta.

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