Sicilian Braised Chicken


There are many varieties of this sweet and sour Sicilian chicken dish. You can add pine nuts, raisins, parsley, basil or capers to change it up a bit. In this particular recipe I used a combination of pineapple chunks, capers and raisins.

This Sicilian Braised Chicken dish is best served with a side of vegetables like artichokes or sauteed greens. It is full of flavor and very simple to make. I chose to use chicken breasts but the legs and thighs work just as well.

Sicilian Braised Chicken can be served with a nice Chardonnay or Pinot Grigio.


  • 4 chicken breasts,boneless and skinless
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 3/4 cup of flour for dredging
  • 3 Tbs of extra virgin olive oil
  • 1 Tbs of butter
  • 1 medium onion, sliced
  • 1 rib celery, diced
  • 1 carrot, diced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 15oz can of pineapple chunks, drained
  • 3 Tbs white wine vinegar
  • 1/2 cup of white wine
  • 1 15oz can of chicken broth
  • 2 bay leaves
  • 1/2 cup raisins
  • 4 Tbs capers


  • Season the chicken with the salt and pepper and dredge them in flour.
  • In a large skillet, brown the chicken breasts in the oil and butter.
  • Remove the chicken from the pan and set aside.
  • Add the onions, celery, carrots and peppers and saute around 7 to 10 minutes until slightly tender.
  • Add the pineapple and vinegar to the pan and cook for 2 minutes.
  • Return the chicken to the pan.
  • Add the wine and reduce by half
  • Add the chicken broth and bay leaf and cover and simmer until chicken is tender. Around 20 to 30 minutes.
  • Add the raisins and capers and simmer for 5 minutes longer.
  • Plate the chicken and top with the peppers and onion mixture. Serve with vegetables or on top of pasta.

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