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 :
SICILIAN-STYLE CHICKEN THIGHS
Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.
Provided by Hilary Meyer
Categories Healthy Italian Chicken Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
- Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
- Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 35 g, Cholesterol 92.1 mg, Fat 27 g, Fiber 4.9 g, Protein 29.8 g, SaturatedFat 4.8 g, Sodium 689.8 mg, Sugar 4.9 g
CRISPY AND STICKY CHICKEN THIGHS WITH SQUASHED NEW POTATOES AND TOMATOES
This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it's all about! With a green salad, it's an easy dinner.
Provided by Jamie Oliver
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
- While the potatoes are cooking, preheat your oven to 400 degrees F. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss.
- Heat a large frying pan, big enough to hold all the chicken pieces snugly in 1 layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in 2 batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan or dish.
- Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander and lightly crush them by pushing down on them with your thumb.
- Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar, or a Flavor Shaker if you have one. Add 4 tablespoons of extra-virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting pan, and bake for 40 minutes in the preheated oven until golden.
- Lovely served with an arugula salad dressed with some lemon juice and extra-virgin olive oil, and a nice glass of white wine.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
SICILIAN FISH SOUP
Throwing butternut squash into this gorgeous mixed fish soup gives a lovely colour and sweetness
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- HowToStep
- Grating the butternut squash into the soup is a little trick I saw in Sicily. It gives it good colour and sweetness.Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes. Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked. Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary. Serve drizzled with olive oil and sprinkled with the chopped parsley.
Nutrition Facts : Calories 265 calories, Carbohydrate 13.2 g carbohydrate, Fat 11 g fat, Fiber 3.7 g fibre, Protein 24.2 g protein, SaturatedFat 1.6 g saturated fat, Sodium 1.52 g salt, Sugar 9.4 g sugar
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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