Sicilian Braised Sweet and Sour Chicken
Savor the rich, complex flavors of Sicilian Braised Sweet and Sour Chicken, a delightful Mediterranean-inspired dish that perfectly balances tangy, sweet, and savory notes. Tender bone-in chicken thighs are seared to golden perfection and braised in a luscious sauce made with white wine vinegar, honey, and tomato paste, infused with the bold flavors of briny capers, golden raisins, and green olives. The slow simmering process melds the ingredients into a glossy, deeply flavorful sauce that clings to the chicken. Garnished with fresh parsley for a hint of brightness, this comforting one-pan meal is as elegant as it is easy to prepare. Pair it with crusty bread, creamy polenta, or fluffy rice to soak up every last drop of the irresistible sauce. Perfect for weeknight dinners or impressing dinner guests, this Sicilian-inspired recipe is a must-try for lovers of bold, vibrant flavors.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 0.333 cup white wine vinegar
- 0.25 cup honey
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 0.25 cup golden raisins
- 2 tablespoons capers, rinsed and drained
- 0.333 cup pitted green olives, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or braiser over medium-high heat, heat 2 tablespoons of olive oil. Sear the chicken thighs, skin-side down, for 5 minutes or until golden brown, then flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Deglaze the skillet by adding the white wine vinegar, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Stir in the honey, tomato paste, and chicken broth until combined. Add the golden raisins, capers, and olives, and bring the mixture to a simmer.
Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover, and let simmer gently for 35-40 minutes, or until the chicken is cooked through and tender.
Uncover the skillet and let the sauce reduce slightly for 5-7 minutes if needed, until it reaches a glossy, thickened consistency.
Sprinkle fresh parsley over the dish before serving. Serve hot with crusty bread, polenta, or over a bed of rice.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.1 g | 267% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5963 mg | 259% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 86.8 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3487 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
