Sicilian Chicken 

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Sicilian Chicken


A little red pepper adds some spice to this dish but the flavors of thyme and bay leaves mixed with a few vegetables make this dish stand out from the rest. The secret to this dish is a cup of sliced green olives.


Serves 4 people

  • 1 whole chicken, cut into 8 pieces

  • 3 Tbls of olive oil

  • 1 Tbls of butter

  • 1/4 cup of white vermouth

  • 2 bunches of long green onions, chopped

  • 2 stalks of celery, chopped

  • 3 cloves of garlic, chopped

  • 1 Tbls of capers, drained and rinsed (optional)

  • 2 bay leaves

  • 1 Tbls of dried Thyme

  • 1 Tbls of tomato paste

  • 1 cup of chicken broth

  • 1 cup of Cerignola green olives, pitted and sliced

  • 1 Lemon, sliced

  • 1/2 tsp of crushed red pepper flakes

  • 1/2 tsp of black pepper

  • 1/2 tsp of salt


  • Season chicken with salt and pepper

  • In a large skillet, sauté the chicken in the oil and butter until browned. Cook the chicken in batches and set aside.

  • Deglaze the pan with the vermouth then add the celery, onions, garlic, capers and bay leaves and sauté until the celery is tender.

  • Stir in the tomato paste and the chicken stock.

  • Add the thyme, red pepper

  • Return the chicken to the pan, cover and simmer for 40 minutes.

  • Uncover and add the olives and lemon slices and cook for another 10 minutes until olives heat through and sauce in slightly reduced.

  • Remove the bay leaves.

    Plate the chicken and pour the sauce all over. Garnish with lemon slices.