Sicilian Chicken

A little red pepper adds some spice to this dish but the flavors of thyme and bay leaves mixed with a few vegetables make this dish stand out from the rest. The secret to this dish is a cup of sliced green olives.

Serves 4 people

Ingredients

• 1 whole chicken, cut into 8 pieces

• 3 Tbls of olive oil

• 1 Tbls of butter

• 1/4 cup of white vermouth

• 2 bunches of long green onions, chopped

• 2 stalks of celery, chopped

• 3 cloves of garlic, chopped

• 1 Tbls of capers, drained and rinsed (optional)

• 2 bay leaves

• 1 Tbls of dried Thyme

• 1 Tbls of tomato paste

• 1 cup of chicken broth

• 1 cup of Cerignola green olives, pitted and sliced

• 1 Lemon, sliced

• 1/2 tsp of crushed red pepper flakes

• 1/2 tsp of black pepper

• 1/2 tsp of salt

   

  PREPARATION

• Season chicken with salt and pepper

• In a large skillet, sauté the chicken in the oil and butter until browned. Cook the chicken in batches and set aside.

• Deglaze the pan with the vermouth then add the celery, onions, garlic, capers and bay leaves and sauté until the celery is tender.

• Stir in the tomato paste and the chicken stock.

• Add the thyme, red pepper

• Return the chicken to the pan, cover and simmer for 40 minutes.

• Uncover and add the olives and lemon slices and cook for another 10 minutes until olives heat through and sauce in slightly reduced.

• Remove the bay leaves.

  Plate the chicken and pour the sauce all over. Garnish with lemon slices.