↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1 lb fresh fresh boneless skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup red wine
3 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Cut each chicken breast into 3 equal pieces and season with salt and pepper. Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Saute until golden brown on all sides, about 5 minutes; remove from pan and set aside.
To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.
view more member recipes
SICILIAN RED DEVIL CHICKEN
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
1 lb fresh fresh boneless skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup red wine
3 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
Cut each chicken breast into 3 equal pieces and season with salt and pepper. Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Saute until golden brown on all sides, about 5 minutes; remove from pan and set aside.
To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sicilian Chicken
by sgre52160
4 (6 oz) skinless, boneless chicken breast halves 1/2 tsp salt 1/2 tsp black pepper 1 tbsp olive oil 3 tbsp flour 1/2 cup dry white wine 1/2 cup sliced Sicilian olives 1/4 cup golden rai
by sgre52160
4 (6 oz) skinless, boneless chicken breast halves 1/2 tsp salt 1/2 tsp black pepper 1 tbsp olive oil 3 tbsp flour 1/2 cup dry white wine 1/2 cup sliced Sicilian olives 1/4 cup golden rai
Sicilian Roast Chicken
by sgre52160
1 roasting chicken (6-7 lbs) 1/2 cup balsamic vinegar 1/4 cup water 1 tsp dried oregano leaves 3/4 tsp dried basil leaves 1 tsp salt 1/4 tsp coarsely ground black pepper or red pepper flak
by sgre52160
1 roasting chicken (6-7 lbs) 1/2 cup balsamic vinegar 1/4 cup water 1 tsp dried oregano leaves 3/4 tsp dried basil leaves 1 tsp salt 1/4 tsp coarsely ground black pepper or red pepper flak
Spicy Sicilian Chicken
by sgre52160
8 oz linguine, cooked al dente and drained 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus mor
by sgre52160
8 oz linguine, cooked al dente and drained 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus mor
Catania-style Chicken With Sicilian Braised Vegetables
by sgre52160
1 chicken, 3-1/2 to 4 pounds Salt fresh rosemary marjoram (or oregano) garlic, chopped 1 nutmeg, to grate extra virgin olive oil scallions, use only the white ends, chopped 1 cup of orange j
by sgre52160
1 chicken, 3-1/2 to 4 pounds Salt fresh rosemary marjoram (or oregano) garlic, chopped 1 nutmeg, to grate extra virgin olive oil scallions, use only the white ends, chopped 1 cup of orange j
Red Devil
by kathiecooks
1 small onion 2 T. oil or butter 1 can tomato soup 1/4 c. milk 2 eggs 3/4 lb. cheese 1 tsp salad mustard 3/4 tsp Worcestershire sauce salt, pepper, cayenne Finely chop onion and cook
by kathiecooks
1 small onion 2 T. oil or butter 1 can tomato soup 1/4 c. milk 2 eggs 3/4 lb. cheese 1 tsp salad mustard 3/4 tsp Worcestershire sauce salt, pepper, cayenne Finely chop onion and cook
view more member recipes