Chicken Sicilian Recipe

Prep the chicken

Trim excess fat from the chicken thighs and pat them very dry with paper towels. Season both sides evenly with kosher salt, black pepper, dried oregano, and garlic powder.

Dredge

Place the flour in a wide shallow dish. Lightly dust each seasoned thigh in the flour, shaking off excess. This creates a slight crust that will help the sauce cling.

Sear

Heat 4 tablespoons olive oil in a large heavy skillet or sauté pan over medium-high heat until shimmering. Add chicken in a single layer (work in batches if necessary) and sear 3–4 minutes per side until golden brown; internal doneness will be finished in the sauce. Transfer seared chicken to a plate and set aside.

Sweat aromatics

Reduce heat to medium and add 2 tablespoons olive oil to the same pan. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze

If using, pour in 1 cup red wine to deglaze the pan, scraping browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by half, about 3–4 minutes. If not using wine, skip this step and add a tablespoon of water to deglaze.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, capers, Kalamata olives, red wine vinegar, sugar, dried oregano, and red pepper flakes. Stir to combine and bring to a gentle simmer.

Simmer with chicken

Return the seared chicken thighs to the pan, nestling them into the sauce so they are partially submerged. Reduce heat to low, cover the pan, and simmer gently until chicken reaches 165°F (74°C) and is tender, about 18–22 minutes depending on thickness. Spoon sauce over the chicken occasionally while it cooks.

Finish sauce

Remove the lid and increase heat to medium for 2–3 minutes if the sauce needs to thicken slightly. Stir in chopped basil and parsley, then add fresh lemon juice and lemon zest. Taste and adjust seasoning with salt, pepper, or a pinch more sugar if tomatoes are too acidic.

Stir grated Pecorino Romano (or Parmesan) into the sauce off the heat so it melts and melds with the sauce, creating a slightly creamy texture. Spoon sauce generously over each chicken piece.

Transfer chicken to a warmed catering platter or shallow chafing dish. Garnish with torn fresh basil leaves and additional grated cheese on top. Serve hot with crusty bread, polenta, or pasta to soak up the sauce.