Sicilian Skillet Chicken
A vibrant Sicilian Skillet Chicken featuring tender chicken thighs simmered with lemon, olives, capers, kale, and white wine for a rustic Mediterranean one-pan meal.
4 Servings
Ingredients
- 8 bone-in skin-on chicken thighs (approximately 3 ½ pounds)
- 2 ½ teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion halved and thinly sliced
- 3 large cloves garlic thinly sliced
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- ½ cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 lemon thinly sliced (including the rind)
- ¾ cup pitted Castelvetrano olives or similar meaty green olives
- 3 tablespoons drained capers
- 3 packed cups lacinato kale stems removed and roughly chopped
Instructions
Prepare the chicken:
- Trim any excess skin or visible fat from the chicken thighs. Season both sides evenly with kosher salt. For enhanced flavor and crispness, place the chicken in a shallow dish or bowl, uncovered, and refrigerate overnight to allow the skin to dry slightly.
Brown the chicken:
- Heat a large, deep skillet (approximately 12 inches in diameter) over medium-high heat. Add the olive oil and swirl to coat the surface. Arrange the chicken thighs skin-side down in the hot skillet. Sear for about 5 minutes until the skin is golden brown and crisp. Turn the chicken and cook for an additional 4 to 5 minutes. Transfer the browned chicken to a shallow dish and set aside. (If the skillet cannot accommodate all the chicken at once, work in two batches.)
Sauté the aromatics:
- Reduce the heat to medium. In the same skillet, add the sliced red onion and cook until softened, about 4 to 5 minutes. Add the sliced garlic and sauté briefly until fragrant, about 30 seconds, taking care not to burn.
Build the sauce:
- Deglaze the pan with the white wine, stirring to loosen any browned bits from the bottom. Add the chicken broth, dried oregano, lemon slices, olives, and capers. Stir to combine and allow the mixture to simmer gently for 2 to 3 minutes.
Return the chicken to the skillet:
- Carefully nestle the seared chicken thighs, skin side up, into the simmering sauce. Cover the skillet with a tight-fitting lid or aluminum foil. Adjust the heat to maintain a steady, high simmer. Cook for 35 to 40 minutes, or until the chicken is fully cooked through and tender when pierced with a knife. If the liquid reduces too much, add a small amount of broth or water to maintain a thin layer of sauce at the bottom of the pan.
Incorporate the kale:
- Tuck the chopped kale into the cooking liquid around and between the chicken thighs. Cover again and cook for 4 to 5 minutes, until the kale is wilted and tender. If the skillet is overcrowded, temporarily remove the chicken, cook the kale until softened, and return the chicken to the pan for serving.
Serve:
- Serve directly from the skillet for a rustic presentation. Spoon some of the sauce and cooked kale over each serving. Pair with crusty bread, rice, or polenta to complement the flavors.
Notes
This Sicilian Skillet Chicken is naturally gluten-free when prepared with certified gluten-free ingredients. Ensure that the chicken broth, capers, and olives are labeled gluten-free, as some brands may contain additives processed with gluten. If serving with bread or grains, select gluten-free options such as rice, quinoa, or gluten-free baguettes. The recipe’s essence and rich Mediterranean flavors remain beautifully intact, offering a wholesome, satisfying gluten-free meal.