Sicilian Style Chicken

Name: Sicilian Style Chicken
Yield: 6 to 8 portions
Cuisine: Italy
Ingredients: ½ cup Berta’s Chicken Stock or canned broth; ½ cup dry white wine; 1 ounce dried cèpes or morels; 1 ounce dried cèpes or morels; ½ cup Berta’s Chicken Stock or canned broth; ¼ cup brandy; 6 cups chopped drained canned Italian plum tomatoes; ½ cup pitted Calamata or Niçoise olives; ½ cup pitted Calamata or Niçoise olives; ¼ cup olive oil; 2 chickens (2½ to 3 pounds each), well rinsed, patted dry, and cut into 8 pieces each; 12 cloves garlic; 2 cups diced onions; 1 tablespoon red wine vinegar; 3 tablespoons capers, drained; 4 ounces anchovy fillets, drained and coarsely chopped; ¼ cup coarsely chopped sun-dried tomatoes; Freshly ground black pepper, to taste; 1 tablespoon dried basil; 2 tablespoons dried oregano; 2 bay leaves; ½ cup Chopped fresh Italian (flat-leaf) parsley

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

All the robust flavors of southern Italy are combined in this gutsy chicken dish. Freshly chopped garlic and parsley intensify the kick at the last minute. Serve with pappardelle on the side to help savor the sauce and plenty of Chianti to drink.

Ingredients

½ cup Berta’s Chicken Stock or canned broth
½ cup dry white wine

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Combine the stock, wine, and dried mushrooms in a small saucepan. Bring to a boil, reduce the heat, and simmer 15 minutes. Set the mixture aside.
Heat the oil in a large dutch oven. Add the chicken in small batches, and sauté over medium heat on both sides. Transfer the chicken to a platter.
Mince 8 of the garlic cloves, and add them to the dutch oven