"A light lemony chicken casserole from Ragusa, this just needs a little mountain bread to mop up the juices and perhaps a leafy salad to follow." - Ursula Ferrigno.
8 chicken thighs (preferably organic), bone in and skin on
2–3 Tbs Italian ‘00' flour
3 Tbs olive oil
Thinly pared zest of 3 unwaxed lemons
1 small onion, chopped
2 sage sprigs
240mL (1 cup) dry white wine
60mL (1/4) cup water
Sea salt and freshly ground black pepper
Pat the chicken pieces dry with paper towels, then dust them lightly with flour all over.
Heat the olive oil in a large, heavy pan over medium high heat. Add the chicken pieces to the pan and brown well on all sides. Using a slotted spoon, transfer the chicken to a plate and season with salt and pepper.
Reduce the heat to medium-low and add the lemon zest, onion and sage to the oil remaining in the pan, cook until the onion is golden and tender, about 10 minutes.
Return the chicken to the pan, along with the juices that have accumulated on the plate. Pour the wine over the chicken, partially cover the pan and simmer gently for 50–55 minutes, or until the chicken is very tender and most of the wine has evaporated. The chicken should be nutty brown in colour and glazed with the pan juices. Check the seasoning.
Arrange the chicken pieces on warm plates. Skim the fat from the pan juices, then taste and adjust the seasoning. If too thick, stir in 1–2 tablespoons water. Pour the juices over the chicken and serve.
Credits: This is an edited extract from Flavours Of Sicily by Ursula Ferrigno published by RPS RRP $45.00 and is available in stores nationally from May 1, 2016.
Photo Credits: This is an edited extract from Flavours Of Sicily by Ursula Ferrigno published by RPS RRP $45.00 and is available in stores nationally from May 1, 2016.