Sicilian Sweet And Sour Chicken Recipes

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Steps:

• Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
• Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
• Remove all from the pan.
• Add the onion and cook for 8-10 minutes, or until almost soft.
• Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
• Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
• Remove the chicken from the pan and keep warm.
• Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
• Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.

Steps:

• Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
• Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
• Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
• When butter melts, add onion, peppers, and mushrooms.
• Saute until vegetables start to brown (about 4 min).
• Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
• Add chicken to skillet, with what was the skin side down; sear lightly.
• Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
• Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer.
• Season lightly with salt, then reduce heat to medium.
• Cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
• If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
• If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
• When the sauce is the correct consistency, stir in vegetables and add salt if needed.
• Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.