Description
Sicilian braised chicken brings Mediterranean warmth straight to your dinner table with tender meat simmered in a rich tomato and herb sauce that whispers stories of Sicily’s rustic kitchens. Fragrant rosemary and sweet garlic mingle perfectly, creating a comforting meal that feels like a culinary hug from an Italian grandmother.
Ingredients
Scale
Protein:
- 6 chicken quarters
- 2 oz prosciutto
Supporting Vegetables and Aromatics:
- 1 red onion, sliced
- 10 garlic cloves, smashed
- 24 oz cherry tomatoes, halved
- ¾ cup roasted red peppers, finely diced
Flavor Enhancers:
- 1 cup white wine
- 3 cups chicken broth
- ½ cup water
- 2 cups white beans, drained and rinsed
- ⅓ cup calabrian chili, minced
- ½ cup golden raisins
- ½ cup Italian green olives, chopped
- 2 sprigs rosemary
- ½ lemon, juiced
- 3 tablespoons fresh parsley, minced
- 2 tablespoons olive oil
- ¼ teaspoon ground cinnamon
- Kosher salt
- Freshly cracked black pepper
Instructions
- Crisp up 2 oz. prosciutto in 2 tablespoons olive oil over medium-high heat for 2-3 minutes until golden brown. Transfer crispy prosciutto to a paper towel-lined plate.
- Season 6 chicken quarters generously with salt and pepper. Sear chicken in the same pot for 4-5 minutes per side at 375°F until deep golden brown. Remove chicken and set aside.
- Reduce heat to medium and sauté 1 sliced red onion, 10 smashed garlic cloves, and ⅓ cup minced calabrian chili for 3-4 minutes until onions become translucent.
- Pour 1 cup white wine into the pot, scraping browned bits from bottom. Add 24 oz. halved cherry tomatoes, 3 cups chicken broth, and ½ cup water. Stir to combine.
- Mix in 2 cups white beans, ¾ cup diced roasted red peppers, ½ cup golden raisins, and ½ cup chopped green olives. Sprinkle ¼ teaspoon ground cinnamon and add 2 rosemary sprigs.
- Nestle chicken and prosciutto back into the pot. Reduce heat to low, cover, and simmer for 35-40 minutes at 325°F until chicken reaches 165°F internal temperature.
- Remove rosemary sprigs. Squeeze ½ lemon over the dish and sprinkle 3 tablespoons fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot directly from the Dutch oven, allowing guests to scoop generous portions of chicken and rich sauce.
Notes
- Let the prosciutto get super crisp before removing, as this adds a rich, salty crunch to the final dish.
- Choose dark meat chicken quarters for maximum flavor and tenderness during the long braising process.
- Toast the spices briefly in the pot before adding liquid to intensify their aromatic qualities and develop deeper flavor profiles.
- Adjust the heat level with calabrian chili to suit your personal spice tolerance, knowing the raisins will help balance any intense heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5 to 6
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 120 mg