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April 20, 2010

I love the flavors of Sicily and I love that there are so many ways that one can cook with chicken. I can never get enough chicken recipes. I hope you feel the same too. This chicken dish in a sublime flavor packed tomatoey sauce is just delicious

A couple of weeks ago I was very privileged and honored to be invited by Le Creuset South Africa to paticipate in an evening of cooking at Silwood Kitchen School of Cookery in Rondebosch. My heart sat in my mouth thudding violently when I walked into the kitchen for the first time and laid eyes on the shelves and shelves of fabulous Le Creuset cookware. The names Le Creuset and Silwood kitchen go together like pap and wors…or salt and pepper…..or….or…… get my drift don’t you?

After enjoying a pre-cooking drink in the garden and getting to know everyone there we proceeded into the kitchen, found ourselves a work space and set to it. On the menu was Mediterranean Stuffed Squid (totally delicious and blogged previously on my Kitchen Diary blog but I shall endeavor to migrate the post here), Sicilian Chicken and Baked Almond Stuffed Dessert Peaches. I do believe that life is so short that we should start with dessert but for the sake of propriety I shall give the main course here… :o)

Sicilian Chicken

SICILIAN CHICKEN (recipe from Silwood Kitchen)

1kg vine ripened Roma Tomatoes

4 x Chicken Breasts – skinned and filleted

3 Cloves Garlic – peeled and finely sliced

4 Sprigs Rosemary – leaves picked off the stems

20 ml Fresh Oregano – chopped finely or 1 heaped tsp dried oregano

A small bunch Italian Flat Leaf Parsley – chopped

1/2 Red Chilli – seeded and finely sliced

20ml Capers – rinsed

6 Anchovy Fillets

125ml Dry White Wine – use Verjuice if you cannot or may not use alcohol

1x 400g Tin Whole Peeled Tomatoes & juice – blitzed briefly with a blender

8 Calamata Olives – pitted and sliced

Use a saucepan (Le Creuset of course hehe) of the size that fits your 4 chicken breasts snugly as its important for the sauce to cover the chicken well while its cooking

1. Cut the tomatoes into 1/4’s and working over a sieve covered bowl scoop out the seed, placing seedy pulp into the sieve to drain. Chop the tomatoes and set aside, add all the juice from your board into the bowl with the rest of the juice, press all the juice out of the seedy pulp as well then discard the seeds.

2. Slash one side of each breast about 4 times (dont cut right through). Into each incision press a slice of garlic, a leaf or two of rosemary and a sliver of chilli

3. Gently saute the remaining garlic, chilli and rosemary (chop the leaves up) in a little glug of olive oil for a minute or two

4. Add the capers, anchovies and oregano and saute for another 2 minutes or so until the anchovies have melted away into the mixture

5. Add the wine, bring to the boil and allow to reduce by half

6. Add the fresh tomatoes, their juices, and the tinned tomotoes, bring to the boil then lower heat and allow to cook gently for about 5-10 minutes.

7. Season to taste with salt flakes, freshly ground black pepper and a pinch of sugar.

8. Add the prepared chicken to the sauce pushing them right down under the sauce, add a little water if the sauce is too thick. Put the lid on and simmer for 10-15 minutes until the chicken is cooked through properly.

9. Remove chicken with a slotted spoon and keep warm. Add the olives and increase heat and boil the sauce to reduce it a bit to a thick sauce. Adjust the seasoning to taste and drizzle over a glug (I like that word) of Extra Virgin Olive Oil.

10. Serve over the chicken portions, sprinkled with the freshly chopped parsley, with some steamed rice and crusty country bread to mop up every last drop of the sauce.

A really delicious chicken dish and I believe just as yummy made with portions of firm white filleted fish.


Colleen xx

19 Comments leave one →
  1. April 20, 2010 4:14 PM

    Love the new blog Brownie!

    • April 20, 2010 4:22 PM

      Thank you Sam…Im excited about it. Love yours too ;o) xx

  2. Sharon permalink
    April 20, 2010 4:42 PM

    Your new site looks awesome BG!! The chicken looks fabulous!!! xxx (Sharon aka Shaz)

  3. April 20, 2010 8:19 PM

    The new blog looks great Colleen! A kitchen full of Le Creuset… and delcious aromas too by the sound of it, wow!

    • April 20, 2010 10:57 PM

      Thank you Kit, its good to see you here, wow! You should’ve just seen those shelves full of cook ware…and you’re right, the aromas were amazing :o) xx

  4. April 20, 2010 10:47 PM

    thanks for the comment on my blog – yes i am in cape town and you??

    Betty Bake

    • April 20, 2010 10:59 PM

      Hi BB, thanx for returning the favour. I am in Cape Town as well, Fish Hoek to be exact. xx

      • amrut permalink
        November 18, 2010 5:00 PM

        I want receipie for chicken scilia , a little bit sweet flavour , i love the taste but couldnt find
        find hope with your help i ll get the much awaited taste of chicken scilia

  5. April 21, 2010 12:40 AM

    no way – i am in fish hoek too 🙂

  6. April 21, 2010 11:50 AM

    Fabulous recipe, Colleen… I can’t wait to try it. Love the idea of stuffing the slashes with garlic and herbs.

    • April 21, 2010 12:34 PM

      Thanx Juno, it is really a delish recipe. The stuffing in the chicken made it so tasty 🙂

  7. April 22, 2010 12:06 PM

    yummie bg,mwah

  8. April 23, 2010 12:03 PM

    This recipe looks divine! The sauce ingredients are very similar to puttanesca sauce. I’ve just become aware of your blog thanks to kooksister and will be adding you to my roll.

    • April 23, 2010 6:34 PM

      Welcome Melanie. Great to see you here. This is indeed a very similar sauce to puttanesca. Thank you so much for popping in via Jeanne. I will come visit you too. Have a great weekend xx

  9. May 1, 2010 12:05 AM

    nice share, good article, very usefull for me…thanks

  10. maureen permalink
    May 14, 2010 12:27 PM

    Hey Brownie~darhlink xxx your new blog is just lovely xxx

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