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Sicilian Chicken Stew

Submitted by: | Source: European Cuisine cookbook (1990 edition )

Sicilian Chicken Stew
2010-05-08 Other
4.6 10

a hearty supper with all the flavors of Sicilian cooking....

  • Servings: 4
  • Prep Time: 5 - 10 mins.
  • Cook Time: 30 - 40 mins (roughly)
  • Total Time: 45 mins....


1½ – 2 lb Boneless, skinless, chicken thighs, cut into bite-size pieces (can use skinless chicken breasts
3 Tbsp Olive Oil
1 Large Onion, chopped
4 stalks Celery, chopped into large pieces
2 Cubanelle Peppers, chopped into large pieces
2 cloves Garlic, chopped
a Pinch of Red Pepper Flakes
2 Tbsp Aged Balsamic Vinegar
2– 3 cups Chicken Stock (use a Little More or Less Depending On How Thick You Like Your Stew)
1× 28-oz can Sliced or Crushed Tomatoes
1 cup Big, italian green olives, chopped
¼ cup Golden Raisins
½ cup Basil
½ cup Flat-leaf Parsley, chopped
¼ cup Pine Nuts, toasted
Shaved Parmigiano Reggiano
a Loaf of Crusty Bread


Heat a large skillet over medium-high heat with the olive oil.

Season the raw chicken with salt and freshly ground black pepper, then place in the skillet and brown on all sides.

Add the onion, celery, peppers, garlic and red pepper flakes to the skillet, and cook until tender, 3-4 minutes.

Add the balsamic vinegar, a cup or so of the chicken stock and the tomatoes to the skillet. Mix in the olives and raisins. Let simmer for 10-15 minutes to let the flavors blend, adding more chicken stock to reach the desired consistency of your stew.

To serve, top each portion with basil, parsley, toasted pine nuts and shaved Parmigiano Reggiano. Serve with some crusty bread for dipping.