Sicilian chicken: the recipe for the second meat course with Mediterranean aromas

Illinois sicilian chicken it’s a second rich and succulent, perfect for lunch Sunday with family or for one dinner between friends organized without too much advance notice. It is a very appetizing dish, to be served in combination with some aromatic slices of toasted homemade bread, prepared with ingredients with a typically Mediterranean flavor, such as Pantelleria capers, cherry tomatoes and wild fennel.

To bring it to the table, it is enough to brown the meat with a sauce of garlic, oil and chilli. Then add the drained capers, the chopped olives and the pachino cut in half and then deglaze everything with 1/2 glass of white wine. At this point, all that remains is to add the fennel and cook the chicken, first covered and then uncovered over high heat, until a moist but thick broth is obtained. In this way you will get a tasty and fragrant dish, to accompany your loved ones. outline favorite: roasted potatoes, grilled peppers, sautéed courgettes, au gratin aubergines, vegetable caponata…

For this recipe, reminiscent of the famous chicken cacciatore, you can choose thighs, drumsticks, or whole chicken cut into pieces, like we did. If the sauce dries out too much, you can wet the meat with a ladle of boiling vegetable broth while, for a non-slip final result, you can enrich the preparation with a little tomato puree which will make the sauce even thicker.

If you don’t have the fresh chili, you can substitute it for the powdered one or omit it completely if there are children among the guests. Instead of fennel, you can opt for mint leaves, lemon thyme or a few sprigs of rosemary, then season the meat to taste with a dash of smoked paprika.

Discover how to prepare Sicilian chicken by following the step-by-step procedure and tips. If you liked this recipe, also try the country chicken or the stewed chicken.

How to prepare Sicilian chicken

In a large skillet, brown the garlic cloves in extra virgin olive oil. 1.

Clean the peppers, removing the internal seeds, and chop them finely with a knife 2.

Combine the chopped chiles with the garlic sauce. 3 and let them brown for a few moments.

Then arrange the chicken in pieces. 4.

Wash the cherry tomatoes and cut them in half. 5.

Transfer them to the pan with the meat. 6.

Also add the drained capers and the chopped black olives 7.

Perfumes with half wild fennel 8.

Shadow with white wine 9.

Pour 300ml of lukewarm water 10 and season with salt and pepper.

cover with a lid eleven and continue cooking for about 30 minutes, turning the meat from time to time.

Time has passed, remove the lid and add the remaining fennel 12.

Allow cooking juices to dry for about 15 minutes over medium heat, then remove from heat. 13.

Bring the Sicilian chicken to the table 14 and serve.

storage

Sicilian chicken can be kept in the fridge, in an airtight container, for 2 days Maximum.