Friday, June 25, 2010

Smokin Ronnie's BBQ Cast-Iron Skillet Chicken Sicilian Style

• 2 large pieces chicken breast, bone-in, skin-on, halved across
• 4 pieces dark meat chicken, bone-in, skin on, thighs and/or legs
• Salt and pepper
• 5 tablespoons EVOO – Extra Virgin Olive Oil
• 2 teaspoons fennel seeds, about 2/3 palmful, optional
• 4 small ribs celery and leafy tops from heart, chopped
• 2 bell peppers, chopped
• 1 large onion, chopped
• 4 large cloves garlic, chopped or crushed
• 1 teaspoon red pepper flakes, 1/3 palmful
• 6-8 small ripe plum tomatoes, quartered lengthwise
• 1 handful large golden raisins, optional
• 1 1/2 cups Nero D’Avola Sicilian red wine or other spicy red wine
• 1 lemon
• 1 loaf crusty bread, such as ciabatta

the better the wine, the better the recipe.
Preheat cast-iron skillet to medium-high heat and the oven to 400˚F.
Season the chicken with salt and pepper liberally on both sides. Heat 1 tablespoon EVOO in the skillet, one turn of the pan. When oil smokes, add chicken and brown a few minutes on each side then remove and turn heat down a bit.
Add some EVOO to pan, 2 turns of the pan, and add fennel seeds and stir; add celery, peppers and onions, season with salt and pepper and soften 3 - 4 minutes. Then add garlic, red pepper flakes and sauté 2 minutes more.
Add tomatoes and golden raisins if using, stir to combine, then stir in wine to deglaze pan. Set chicken back on top of pan and transfer to oven.
Roast 15 to 25 minutes or until juices run clear. Serve from pan at table and pass arugula dressed with lemon and EVOO, salt and pepper and crusty bread for mopping.


  1. You ripped this off of Rachel Ray.

  2. no shit. im a big ray ray fan, this is my take on the recipe for me. go to wednesday dec. 29 2010 and you will find the original ray ray recipe. click on the header and it will take you to her recipe link.