CookTeaser

Serves 3 or more

A CookTale

Last evening I prepared what had to be the zillionth way to cook Sicilian Chicken. This morning I feel as if I was inducted into a world-wide club with over 3,000,000 members. That’s Google’s number of listings just about Sicilian Chicken. I originally was impressed by the recipe in Mario Batali’s 2005 great book, Molto Mario. It’s taken me 6 years to finally prepare it, and with apologies to MB, I made a number additions, changes and variations that suited the way I thought about the dish. Two significant changes was using White Wine in place of Red, and Chicken Thighs only instead of entire Chicken parts. Another change, one that I always rely on, is cooking each ingredient separately, then returning them to the pan together when they’ve all been cooked.

INGREDIENTS

4 Chicken Thighs bone-in or boneless (6 oz each, rinsed & patted dry) (they will ultimately be cut in half)
Kosher Salt & Black Pepper
3 TB of EVOO (plus more for drizzling)
8 baby Russet Potatoes (cut in half)
3 Bell Peppers, Green, Red & Yellow each (each cored, seeded & cut into 1-1/2″ wide strips
1 Celery Rib, cut into 1-inch pieces
2 small Eggplants, cut into large cubes (about 3 cups)
2 medium Carrots, cut into 1/2-inch-thick rounds
4 oz of Baby Portobello Mushrooms (thinly sliced)
4 Plum Tomatoes, cut into wedges
1/2 cup Black Olives, (Sicilian or Calamata pitted)
3 Garlic Cloves, thinly sliced
2 TB of salt-packed Capers, rinsed and drained
3 dried hot Chiles
1-1/2 cups of dry White Wine
2 TB of chopped fresh Mint
2 TB of chopped fresh flat-leaf Parsley
Pinch of Red Pepper Flakes

METHOD

1. Season the Thighs with Salt & Pepper. In a 12-inch deep saute pan, heat 3 TB of EVOO over medium-high heat until hot but not smoking. Add the Thighs skin side down, brown on both sides, about 5 to 7 minutes per side. Transfer to a plate. Set aside.

2. In same pan, add the Garlic slices & the Potatoes, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Mushrooms & another TB of EVOO, saute until tender & lightly colored, Remove to its bowl.

3. Add the Bell Peppers, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Celery & Carrots, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl.

4. Add the Eggplant, cook until softened & beginning to brown, about 7 minutes. Remove to its bowl. Add the Tomatoes, Olives, Capers, & Chiles; season with Salt & Pepper. Return all the vegetables & seasonings to the pan.

5. Cut the Thighs in half & add them to the vegetables, Add the Wine, bring to a boil, lower to a simmer, cover, & cook until the Thighs are cooked through, 10 minutes or so. Keep them slightly undercooked, or they’ll be dry instead of juicy.

6. Stir in the Mint, Parsley, & Red Pepper Flakes. Individually plate, & drizzle with EVOO.