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Braised Chicken

Sicilian Braised Chicken with Salami and Olives

  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 90 Minutes
  • Total Time: 2 hours
  • Yield: 4 to 6 servings 1x
  • Category: Main Course
  • Method: Braise
  • Cuisine: Italian/American


This very tasty chicken is loaded with flavor. With salami and olives, lots of garlic and plenty of seasoning, this chicken received rave reviews!


Units Scale

1 3.5-4.5 lb chicken, cut into 810 pieces

2 t kosher salt

3/4 t fresh ground black pepper

3 T olive oil

1 medium onion, thinly sliced

5 garlic cloves, thinly sliced

1 rosemary branch-about 8 inches

1 1/4 c diced salami

1 c pitted green olives, some cut in half (I used the tangerine chile olives)

1 t dried oregano

1/2 t red pepper flakes

1/2 c dry white wine

2 T tomato paste

2 T all-purpose flour

2 1/4 c chicken broth

4 bay leaves

Juice of 1 lemon


Heat oven to 375. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken in batches until golden brown-about 7 minutes per side.

Transfer chicken to a 13 x 9 baking dish or another large shallow casserole or do what I did and use a Dutch oven. I set aside the chicken and added it back at the end after I made the sauce.

Add onions to the skillet and cook in the rendered chicken fat until brown, stirring, about 4 minutes. If you need a bit more oil, add some. Add garlic, rosemary branch, salami, olives, oregano and red pepper flakes.

Pour in wine and simmer to reduce, scraping the bottom of the pan.

Add tomato paste and cook for 5 minutes. Add flour and cook, stirring to incorporate for 2 minutes.

Pour chicken broth in in batches and stir to incorporate. Bring to a simmer over medium heat and cook until slightly thickend, 2 to 3 minutes. Stir in bay leaves and lemon juice.

Pour sauce over chicken in shallow pan or add back chicken if you did it my way. Place in oven in a single layer and baste every thirty minutes or so, until chicken is very tender, about 1 1/2 hours. Discard bay leaves and rosemary before serving.

Serve chicken with mashed potatoes, noodles, pasta or polenta and make sure to ladle on lots of sauce.


Fennel or fennel seeds can be added, along with the salami and olives.

I made this dish a day ahead of time and rewarmed it covered over low heat for about 40 minutes. Low and slow, so you don’t overcook the chicken and simmer away all the good sauce.

Keywords: sicilian chicken, chicken with olives, braised chicken, braised chicken recipes