Chicken Syracuse recipe

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In this Sicilian recipe, chicken is first marinated in herbs and nutmeg, browned in olive oil, onions, garlic, orange juice and white wine and then baked.
Preparation time: 10 minutes, Cooking time: 90 minutes, Serves: 4 


4 lb chicken pieces
1 tsp salt
2 sprigs fresh rosemary, leaves only, finely chopped
1 Tbsp fresh oregano, finely chopped
1 nutmeg, grated

2 Tbsp extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 cup fresh orange juice
1/2 dry white wine
1/2 tsp black pepper, freshly ground

3 Tbsp extra-virgin olive oil


Sprinkle the chicken pieces with salt and rub with the rosemary, oregano, and nutmeg. Put the chicken pieces in a bowl, cover with plastic wrap and let it marinate in the refrigerator for at least 1 hour.

Remove the chicken from the refrigerator. In a large skillet or frying pan heat 2 Tbsp of olive oil over medium to high heat. Put the chicken in the skillet and cook until brown on all sides. Add the chopped onion, garlic, orange juice, black pepper, and wine. Bring to a boil, lower heat and simmer for 5 minutes.

In a large baking dish pour the 3 Tbsp extra-virgin olive oil. Put the chicken pieces in a single layer in the baking dish and pour the sauce from the skillet or frying pan over the chicken.

Place the baking dish in the oven and bake at 375F (190C) for 1 1/4 hours. Baste the chicken with the juices from the pan every 15 minutes or so.

Serve the chicken with a green salad and Italian crusty bread and pour the sauce over it.
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