Sicilian Style Chicken Thighs Recipes

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SICILIAN ROASTED CHICKEN



Sicilian Roasted Chicken image

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Provided by BramptonMommyof2

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
  • Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g

SICILIAN-STYLE CHICKEN THIGHS



Sicilian-Style Chicken Thighs image

Bright-green Castelvetrano olives hail from Sicily and have a buttery flavor and meaty texture that pair perfectly with the Italian seasoning and salty capers in this one-skillet chicken dinner. Look for them on your supermarket olive bar or in jars with Italian ingredients.

Provided by Hilary Meyer

Categories     Healthy Italian Chicken Recipes

Time 45m

Number Of Ingredients 13

1 tablespoon minced garlic
¾ teaspoon salt, divided
4 tablespoons extra-virgin olive oil, divided
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper
4 bone-in chicken thighs (about 2 pounds), skin removed
1 pound yellow potatoes, diced
4 medium carrots, diced
2 cups grape tomatoes, halved
½ cup dry white wine
¼ cup Castelvetrano olives, quartered
1 tablespoon capers, rinsed
1 sprig Chopped fresh parsley for garnish

Steps:

  • Mash garlic with 1/4 teaspoon salt with a fork to form a paste. Transfer to a small bowl and stir in 1 tablespoon oil, Italian seasoning and crushed red pepper.
  • Sprinkle chicken with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
  • Heat the remaining 2 tablespoons oil in the pan over medium heat. Add potatoes and carrots and the remaining 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165 degrees F, 10 to 15 minutes. Serve garnished with parsley, if desired.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 35 g, Cholesterol 92.1 mg, Fat 27 g, Fiber 4.9 g, Protein 29.8 g, SaturatedFat 4.8 g, Sodium 689.8 mg, Sugar 4.9 g

SICILIAN CHICKEN THIGHS (CROCK POT)



Sicilian Chicken Thighs (Crock Pot) image

My son and I came up with this when my neighbor brought me a family pack of thighs he got on sale. It's based on a dish that was served at a local restaurant that has since gone out of business.

Provided by CJAY8248

Categories     Chicken Thigh & Leg

Time 6h10m

Yield 8 thighs, 6-8 serving(s)

Number Of Ingredients 16

8 chicken thighs, bone and skin left on
1 (15 ounce) can Italian-style diced tomatoes
1 (6 ounce) can tomato paste
1 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon celery powder
1 teaspoon salt
1/2 cup white wine
3 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 cup mushroom, sliced
2 teaspoons italian seasoning
1 teaspoon fresh ground pepper

Steps:

  • Put chicken thighs in crock pot.
  • Combine remaining ingredients; stir well.
  • Pour sauce over chicken and cook on low 6-8 hours or until done.
  • Serve with penne pasta, tossed salad and garlic bread.
  • Enjoy!

SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE



Sicilian Lemon Chicken with Raisin-Tomato Sauce image

Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.

Provided by Larry Elder

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 20

¾ cup golden raisins
3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
1 tablespoon minced garlic
2 tablespoons pine nuts
2 tablespoons chopped black olives
2 bay leaves
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, drained
salt and pepper to taste
1 tablespoon balsamic vinegar
1 teaspoon white sugar
2 tablespoons julienned fresh basil
1 (16 ounce) package angel hair pasta
1 tablespoon extra virgin olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 lemon, zested and juiced
¼ cup shaved Parmesan cheese
4 sprigs fresh basil

Steps:

  • Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
  • Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
  • To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.

Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g

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