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Sicilian Braised Chicken Recipe

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  • Author: Jaden Christner
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Roasting
  • Cuisine: Italian

Description

Sicilian Braised Chicken is a flavorful and hearty meal that brings together the vibrant flavors of the Mediterranean. Tender chicken quarters are braised with white wine, tomatoes, beans, roasted red peppers, and an assortment of herbs and spices. The addition of raisins, green olives, and prosciutto creates a perfect balance of sweet, savory, and tangy notes. This dish is perfect for a comforting dinner that feels both rustic and elegant.

 


Ingredients

Units Scale

For the Chicken

  • 2 tablespoons olive oil
  • 2 oz. prosciutto
  • 6 chicken quarters
  • Kosher salt and freshly cracked black pepper, to taste

For the Braise

  • 1 red onion, sliced
  • 10 garlic cloves, smashed
  • 24 oz. cherry tomatoes, halved
  • 1/3 cup Calabrian chili, minced
  • 1 cup white wine
  • 3 cups chicken broth + 1/2 cup water
  • 2 cups white beans, drained and rinsed
  • 3/4 cup roasted red peppers, finely diced
  • 1/2 cup golden raisins
  • 1/2 cup Italian green olives, chopped
  • 1/4 teaspoon ground cinnamon
  • 2 sprigs rosemary

Finishing Touches

  • 3 tablespoons fresh parsley, minced
  • 1/2 lemon, juiced

Instructions

  1. Preheat and Prepare the Pot
    Begin by preheating your oven to 350°F. Heat a heavy-bottomed pot over medium-high heat and drizzle olive oil into the pot. Add the sliced prosciutto and cook until crispy. Once crisp, remove the prosciutto with a slotted spoon and place it on a paper towel-lined plate to drain.
  2. Sear the Chicken
    Season the chicken quarters generously with salt and pepper. Place the seasoned chicken, seasoned side down, into the pot. Season the other side as well while cooking. Sear the chicken for 4–6 minutes on each side until golden brown, then remove the chicken from the pot and set it aside.
  3. Cook Aromatics
    Add the sliced red onion and smashed garlic cloves to the pot. Cook over medium heat for 4–6 minutes, allowing the onion to soften and the garlic to become fragrant. Stir in the halved cherry tomatoes and minced Calabrian chili, and cook for an additional minute.
  4. Deglaze the Pot
    Pour the white wine into the pot to deglaze and scrape any browned bits from the bottom. Let the wine reduce by half to intensify the flavors.
  5. Build the Braising Liquid
    Once the wine has reduced, add the chicken broth, water, white beans, roasted red peppers, golden raisins, chopped green olives, cinnamon, and rosemary to the pot. Stir everything together and bring the mixture to a boil.
  6. Nestle the Chicken and Bake
    Return the seared chicken quarters to the pot, nestling them into the braising liquid. Cover the pot with a lid and place it in the preheated oven. Bake for 1 to 1 ½ hours until the chicken is tender and fully cooked.
  7. Finish the Dish
    Once the chicken is done cooking, remove the pot from the oven. Finish by stirring in fresh parsley, the crispy prosciutto, and freshly squeezed lemon juice.

Notes

  • Serving Suggestion: Serve with rustic bread, mashed potatoes, or polenta to soak up the delicious sauce.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Make It Ahead: This dish develops even better flavor over time. Feel free to make it a day ahead and reheat gently on the stovetop.
  • Ingredient Substitutions: If Calabrian chili is hard to find, use red pepper flakes or another chili paste as an alternative.

Nutrition

  • Serving Size: 1 chicken
  • Calories: 450
  • Sugar: 7g
  • Sodium: 850mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Protein: 45g
  • Cholesterol: 125mg