Description
Jamie Oliver’s Sicilian Chicken is a braised chicken dish inspired by Sicilian flavors and ingredients. Chicken thighs are seared and gently cooked in a rich tomato-based sauce with garlic, olives, capers, and sometimes raisins or wine for contrast. This sweet-and-sour combination, known as agrodolce, is classic in Sicilian cuisine. The dish is finished with fresh herbs and served with crusty bread, rice, or polenta to soak up the flavorful sauce.
Ingredients
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Chicken thighs – 6 (bone-in, skin-on or boneless)
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Red onion – 1, sliced
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Garlic – 3 cloves, sliced
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Cherry tomatoes – 300g (or 1 x 400g can chopped tomatoes)
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Black olives – 100g (pitted)
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Capers – 2 tablespoons, rinsed
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Balsamic vinegar – 1 tablespoon
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Raisins or sultanas – 2 tablespoons (optional)
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Fresh rosemary or thyme – 1 tablespoon (or 1 tsp dried)
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Olive oil – 2 tablespoons
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Salt and pepper – to taste
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Fresh parsley or basil – for garnish
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Lemon wedges – for serving
Instructions
Step 1: Prepare and Sear the Chicken
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Season chicken thighs with salt and pepper.
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Heat olive oil in a large pan over medium-high heat.
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Sear chicken skin-side down for 4–5 minutes, until golden. Flip and cook 2 minutes more.
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Remove from pan and set aside.
Step 2: Sauté the Aromatics
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In the same pan, lower the heat and add sliced red onion and garlic.
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Sauté for 4–5 minutes, until soft and lightly caramelized.
Step 3: Build the Sauce
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Add cherry tomatoes (or canned), olives, capers, balsamic vinegar, and raisins (if using).
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Stir in rosemary or thyme.
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Return the chicken to the pan, nestling into the sauce.
Step 4: Simmer Until Tender
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Cover the pan and reduce heat to low.
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Simmer for 30–35 minutes, until the chicken is fully cooked and tender, and the sauce has thickened.
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Uncover in the last 5 minutes to reduce sauce if needed.
Step 5: Finish and Serve
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Garnish with fresh parsley or basil and a squeeze of lemon.
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Serve hot with crusty bread, couscous, rice, or polenta.