Sicilian Chicken

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This works great, from stovetop to oven to table. It is so juicy and moist it won't even dry out when kept warm in the oven on Shabbat.

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Ingredients

  • 1 whole chicken, cut into pieces
  • Salt and pepper
  • 2 Tbsp. olive oil
  • 1 head fennel, sliced
  • 2 cubanelle peppers, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tsp. red pepper flakes
  • 1 cup pitted green olives
  • 6 plum tomatoes, quartered lenghtwise
  • 11/2 cups good wine

Preparation

Preparation

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, and sprinkle with salt and pepper. Pour 1 tbsp. olive oil into the pan, when it smokes, add the chicken. Brown a few minutes on each side, then remove them from pan and turn the heat down.
3 Add 1 tbsp. olive oil to the pan, then add the fennel, onion, and peppers. Add the garlic, red pepper flakes and saute 2 mintues more.
4 Add tomatoes and then stir in the wine to deglaze the pan. Set chicken back on top of the vegetables and tranfer to the oven. (At this point the chicken can be put in the fride and heated before serving the next day)
5 Roast 15 minutes or until juices run clear. Enjoy.

Special instructions

This works great, from stovetop to oven to table. It is so juicy and moist it won't even dry out when kept warm in the oven on Shabbat.