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Sicilian chicken
Sicilian chicken

Sicilian chicken

Preparation 15 minutes
Cooking time 1 hour
Servings 4

Ingredients

  • 45 ml (3 tbsp) olive oil
  • 1 medium onion, thinly sliced
  • 2.5 ml (1/2 tsp) crushed chili peppers
  • 15 ml (1 tbsp) garlic, finely chopped
  • 375 ml (1 1/2 cups) white wine
  • 15 ml (1 tbsp) butter
  • 4 chicken breasts, boned and skinless
  • Salt and freshly ground black pepper
  • 1 796 ml can (3 1/4 cups) diced tomatoes
  • 10 ml (2 tsp) fresh rosemary, finely chopped
  • 30 ml (2 tbsp) fresh oregano, coarsely chopped
  • 15 ml (1 tbsp) granulated sugar
  • 5 anchovy fillets, chopped
  • 15 ml (1 tbsp) capers, drained
  • 125 ml (1/2 cup) Sicilian olives or spicy Kalamata olives
  • 60 ml (1/4 cup) Italian parsley, chopped

Preparation

  1. In a saucepan, heat 30 ml (2 tbsp) of oil over medium-high heat.
  2. Add the onion and crushed chili peppers.
  3. Cook for 3 to 4 minutes, stirring frequently.
  4. Add the garlic and cook for another minute, stirring continuously.
  5. Add the white wine.
  6. Reduce for about 20 minutes to 3/4.
  7. In a skillet, heat the rest of the oil and the butter over medium-high heat.
  8. Season the breasts with salt and pepper.
  9. Sear for about 2 minutes on each side.
  10. Set aside.
  11. Once the wine has reduced, add the tomato, herbs and sugar.
  12. Simmer for about 20 minutes, stirring occasionally.
  13. Add the anchovy, capers and olives.
  14. Add the chicken breasts to the sauce.
  15. Cook for about 15 minutes, turning the breasts 2 or 3 times.
  16. Place the breasts on serving plates and top generously with some sauce.
  17. Garnish with chopped parsley.
  18. Serve with buttered fresh pasta.
Availability in stores