Chicken in Wine
Vino”-“Gadduzzu cu Vinu”)
Before World War II and until 1960, chickens were not so popular in Palermo, due to the high price. In my family,
chickens were served on holidays or on very special occasions or boiled to cure a cold as is done in the Jewish
tradition. When in the ‘60s, chickens were bred in factory style farms, the production increased, the chickens
became more affordable in price and the consumption of this healthy meat increased and became popular.
chicken 3 lb. , skinned, trimmed and cut in small pieces.
peeled tomatoes quartered
big onion finely diced
whole garlic cloves
10 sliced black
glass of white wine
tablespoons of olive oil
Pour the oil in a large skillet and warm it at a medium heat;add the chicken, turn and saute' on all sides,
Add onion and garlic. Stir gently, and when the onions are translucent add capers, olives and tomatoes. Cook
for about 3 minutes and add the wine. Sauté at a high heat for an additional 3 minutes, add parley, red pepper,
salt and pepper to taste. Lower the flame and cook covered for about 15 minutes or until chicken is done. You can
remove garlic and serve immediately.
Garnish with chopped parsley.
At Joe’s, the Focacceria Palermitana in Brooklyn, when using this recipe, we prepared fried cubed potatoes that we
added to the Chicken in Wine Sauce a few minutes before removing from the stove. The potatoes prepared like this
are tasty and they complete this appetizing meal.