Pollo alla Siciliana: A Traditional Sicilian Chicken Dish
Category: Main Course
Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 1 kg |
| Cherry tomatoes (Pachino) | 150 g |
| Black olives | 50 g |
| Capers (pickled) | 30 g |
| Garlic cloves | 2 |
| Fresh chili peppers | 2 |
| Wild fennel (finocchietto) | To taste |
| Rosé wine | 300 ml |
| Water | 300 ml |
| Extra virgin olive oil | To taste |
| Salt | To taste |
Instructions:
-
Prepare the tomatoes: Begin by washing and drying the cherry tomatoes. Slice them in half, then cut each half into thin slices to release their juices and flavor.
-
Cook the chicken: In a large skillet, heat a generous amount of extra virgin olive oil over medium heat. Add the garlic cloves, keeping them whole but slightly crushed (this is known as “in camicia” in Italian). Let them infuse the oil with their aroma for a couple of minutes.
-
Brown the chicken: Place the chicken pieces in the pan, ensuring that each piece is browned on all sides. Cook the chicken for about 2-3 minutes per side, allowing it to achieve a golden, crispy texture.
-
Add the vegetables and seasonings: Once the chicken is browned, add the prepared cherry tomatoes, black olives, and capers to the pan. Stir everything gently to combine, allowing the flavors to mingle. Sprinkle in a little wild fennel for that distinctive Sicilian herbal aroma.
-
Deglaze with wine: Pour in the rosé wine and allow it to cook off, letting the alcohol evaporate and leaving behind a rich, flavorful base. The wine will give the dish a subtle sweetness that complements the saltiness of the capers and olives.
-
Simmer with water: After the wine has evaporated, add 300 ml of water to the pan. Stir the ingredients once more, then cover the pan with a lid. Let the chicken simmer gently for about 25-30 minutes, until the meat is tender and cooked through.
-
Final touches: Once the chicken is done, check the seasoning and adjust with a little more salt if necessary. If you prefer a spicier kick, add a finely chopped fresh chili pepper to the dish at this stage, or serve it on the side for individual preferences.
-
Serve: Serve the Pollo alla Siciliana hot, garnished with additional fennel if desired. This dish pairs wonderfully with a side of rustic bread, a fresh salad, or roasted vegetables.
Cooking Tips:
- The addition of rosé wine enhances the Sicilian flavors, balancing the richness of the chicken with a touch of acidity. If you prefer, you can substitute it with white wine for a slightly different taste.
- Wild fennel, a quintessential herb in Sicilian cuisine, gives the dish a fragrant, almost licorice-like flavor. If it’s not available, regular fennel or even some fresh oregano can be a suitable alternative.
- This dish is best served warm, as the flavors meld together beautifully over time.
Enjoy your Pollo alla Siciliana, a classic Sicilian chicken dish brimming with the essence of the Mediterranean!
