Ingredients
-
1
-
1/2
-
1/4
-
3
-
1
-
3
-
1
-
1/2
-
3
-
2
-
-
-
-
-
Directions
Sicilian Red Devil Chicken, used to make a dish very similar to this and I loved it. Sadly, when I married I gave up all of my warmer dishes because my husband couldn’t abide anything “spicy”. After 20 years of marriage, I have decided that I’m going to make some things that I like and he can have KD on those not to frequent evenings. I scoured Zarr to locate my old recipe with no luck how is that possible? and came across this on another site. It’s very close to what I was wanting and I’m happy with it. I thought I’d pass it on along for others to try. This asks for chicken breasts but I have used bone-in thighs with success. Of course cooking time will increase with whole thighs., I dunno what happened but we thought this didn’t have much flavor. Followed recipe as written, used fire-roasted diced tomatoes which should have added to the flavor and spices as written. I have leftovers, will add some Italian seasoning and garlic. Maybe chicken base, balsamic, as suggested. The red wine was a definite plus. This sounded so delicious. Will work on it. Could be my fault so I’m not rating it . . . Janet, I made this our our dinner today and the first words out of DD’s mouth were, “You can make this again!” Used boneless skinless chicken thighs instead of the breasts as that is our preference. The heat from the crushed red pepper flakes was just right and the sauce was thick and rich! I think this would also work well in the crock pot. Thanks for posting this Annacia! Made for Zaar Stars Tag.
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Steps
|
1
Done
|
Cut Each Chicken Breast Into 3 Equal Pieces and Season With Salt and Pepper. |
|
2
Done
|
Heat a Large, Heavy-Bottomed Saucepan Over Medium-High Heat. Add Oil and When Hot, but not Smoking, Add Chicken Pieces. Saut Until Golden Brown on All Sides, About 5 Minutes; Remove from Pan and Set Aside. |
|
3
Done
|
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. |
