This tasty one-skillet dinner borrows the best from the Sicilian kitchen.
Simply Recipes / Sally Vargas
Lets get something straight before we dive into this recipe.
This tender, tasty one-skillet chicken dish borrows the best from the Sicilian kitchen.
Simply Recipes / Sally Vargas
Simple, rustic, and a real keeper.
I consider it easy enough for a weeknight supper, but also something Id happily serve to company.
This will make you want to hightail it to the shores of Italys biggest island.
Simply Recipes / Sally Vargas
Simple Cooking, Big Flavors
This is simple, rustic cooking thats built on layers of flavor.
You start by getting chicken thighs golden brown.
A generous pour of white wine goes next, serving as the braising liquid for the chicken.
Simply Recipes / Sally Vargas
One thing is for certain about this dishit offers no shortage of flavor.
Here are a few pointers for hitting it out of the park.
Here are some ideas.
Simply Recipes / Sally Vargas
What to Serve With Sicilian Chicken
Serving options for Sicilian skillet chicken are many.
A chewy cooked grain, such as farro or sorghum would work well.
That said, Ive enjoyed it on two occasions made entirely ahead of time.
Simply Recipes / Sally Vargas
To reheat, leave the lid on and set it over medium-low heat.
Trim off any visible yellow fat along the underside of the chicken.
Season with salt, scattering it over both sides.
Simply Recipes / Sally Vargas
Heat a large, deep skillet (at least 12 inches in diameter) over medium-high heat.
Once hot, add the olive oil and swirl the skillet to coat.
Arrange the chicken thighs skin side-down and cook until the skin is golden brown, about 5 minutes.
Simply Recipes / Sally Vargas
Turn the chicken over and cook for 4 to 5 minutes until golden brown.
Transfer the chicken to a shallow dish.
The chicken will not be cooked through.
Simply Recipes / Sally Vargas
Reduce the heat to medium and add the onions in the same skillet.
No need to add more oil.
Saute until tender, 4 to 5 minutes.
Simply Recipes / Sally Vargas
Stir in the garlic, wine, chicken broth, oregano, lemon, olives, and capers.
Nestle the chicken thighs, skin side-up in the cooking liquid.
Cover the skillet with a lid or tightly with foil.
Simply Recipes / Sally Vargas
Adjust the heat so the sauce bubbles at a high simmer.
There should be pan juices, but the chicken shouldnt be swimming in liquid.
Tuck the chopped kale into the cooking liquid beneath and between the chicken.
Cook until the kale is tender, covered, 4 to 5 minutes.
you’re able to serve the chicken straight from the skillet.
Store leftovers for up to 3 days in the fridge.
Reheat it on the stove top or in the microwave until warmed through.
Defrost overnight in the fridge, then reheat on the stove or in the microwave.
