At the beginning of the year, Julie at Kitchenography offered a wonderful summary of the best recipes of 2006, compiled by various newspapers. As I looked at each list, one recipe jumped out at me, Sicilian Chicken with Lemon, Mint, and Almonds. This recipe was actually chosen by the San Francisco Chronicle as one of the best recipes in the last 10 years. I immediately knew I wanted to make this recipe because it contains one of my favorite combinations, mint and garlic. Several weeks ago I made another Sicilian recipe, Tuna With Pine Nuts and Mint, that has become one of my favorites . So, I suspected I would enjoy this dish. And I did. Very simple to make, the finished dish was wonderful, and the leftovers the following day were even better. I made this recipe for my cousin Charmayne and her boyfriend.
Last year I made Chicken with lemon-Garlic Vinaigrette, a recipe from the Mustards Grill cookbook.
It was delicious, but very involved and labor intensive. I was reminded of that recipe because I think this recipe is it's equal, but is a snap to make, and considerably lower in calories. I have to hand it to the people of Sicily, they have wonderful recipes. And thank you Julie.
Because this recipe contains a large amount of mint, it's perfect for Weekend Herb Blogging, which was created by Kalyn, of Kalyn's Kitchen. This week WHB is being hosted by Anna at Anna's Cool Finds. So, head over there this weekend and see what the other herb bloggers have cooked up.
I look forward to warmer weather when my mint bushes will spring into action. Until then, I have to buy it at the store. As I've said before, I prefer mint in savory dishes. I assure you that mint cooked with garlic doesn't taste like mint used in a sweet dish. It becomes another animal entirely in a savory dish. After-all, the mint family includes basil, rosemary, sage, oregano, and catnip. In this dish, you don't chop the mint, it's simply added whole to a marinade made from garlic and lemon juice. This is poured over chicken parts, then left in the fridge for 2 days.
When you're ready to prepare the dish, wipe off the marinade and saute the chicken in a small amount of olive oil for about 25 minutes. Then the marinade is combined with white wine and chicken broth and cooked until it's reduced.
The wonderful mint and garlic sauce is then poured over the cooked chicken.
Then you sprinkle fresh mint leaves and toasted almonds over the finished dish. The San Franciso Chronicle says it's one of the best recipes in the past ten years. I agree with them! And the leftovers taste even better the next day.
Sicilian Chicken With Lemon, Mint and Almonds
(San Francisco Chronicle)
INGREDIENTS:
1 chicken, cut into serving pieces
10 garlic cloves, coarsely chopped
1 cup fresh mint leaves
Juice of 3 lemons
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup dry white wine
2/3 cup chicken broth
1/4 cup slivered almonds, lightly toasted
INSTRUCTIONS: Combine the chicken, garlic, 2/3 cup of the mint, the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste in a plastic container. Cover tightly. Refrigerate overnight, or up to 2 days. Remove chicken from marinade and wipe dry. Reserve the marinade.
Heat the remaining 2 tablespoons olive oil in a skillet. Add the chicken legs, thighs and wings; saute 20 to 25 minutes, turning several times. Add the breast pieces and saute for 10 to 15 minutes, turning occasionally. Remove the chicken and keep warm.
Discard the fat in the pan, then add the wine and cook over high heat until reduced by half, stirring to incorporate the browned bits on the bottom of the pan. Add the chicken broth and reserved marinade and cook over high heat until reduced to 1/2 cup. Taste for seasoning, then pour the sauce over chicken. Garnish with almonds and the remaining mint.
Serves 4
One of my favorite combinations is mint and lemon (think summer lemonade, with fresh sprigs of mint!), so this chicken will be a must-try for me, too. Thanks for the recipe.
Posted by: Lydia | February 21, 2007 at 03:15 AM
This certainly looks like a refreshing dish, with the wonderful combo of mint and lemon. Certainly finger-licking good :p
Posted by: angie | February 21, 2007 at 05:58 AM
Nice entry sher, I get the fragrant smell of mint & lemon, ahhhhhh
Also loved that MeMe. I want to see you in Spring when you get that bag of Cheetos :)
Posted by: sandeepa | February 21, 2007 at 09:28 AM
Sher, still cookin'
Posted by: albert | February 21, 2007 at 10:05 AM
Sher, still cookin'
Posted by: albert | February 21, 2007 at 10:07 AM
Yummy! I always love the combination of chicken and lemon. Now adding mint, I am sure the dish will have an extra flavour!
Posted by: Anh | February 21, 2007 at 01:06 PM
Again with the mint!
I totally overlooked this dish when I read through that list. Good thing there are people like you to point out the good stuff. If I had to depend on myself I wouldn't eat half as well.
BTW, you cooked up quite the feast for your cousin. This, the potatoes, the cake -- yum! I also like the fact that so much of the menu is do ahead.
And thanks for the link!
Posted by: Julie | February 21, 2007 at 03:26 PM
Thank you Sher for this dish and the referral to The best dishes... I never would have thought that putting that much mint would work. I'm excited to try this it looks so flavorful and when one sees it touted as one of the best in 10 years too!
Posted by: Callipygia | February 21, 2007 at 05:02 PM
I've been looking for alternative ways of cooking chicken and this seems to fit the bill! Thanks Sher for the recipe. Btw, your dishes and photos make we want to cook more often, hahaha. Seriously.
Posted by: passionfordecor | February 21, 2007 at 05:32 PM
Lydia,
Yes, lemonade with mint is so refreshing. We drank a lot of that when I was growing up in the South.
Angie,
It's really finger licking good the day after as leftovers, when it's spent time in the fridge.
Sandeepa,
I'm looking forward to that bag of Cheetos too! But, it has to be the perfect moment to eat them. I'll have to give careful consideration to it!
Albert,
Hi there! Good to hear from you again!
Anh,
Yes, the mint and garlic add a flavor that's amazing. It's now one of my favorite combinations! Hope you try it sometime.
Julie,
I'm so glad you did that post, because this will be one of my favorite recipes. And this was the most relaxed meal I've ever made for guests, because so much of it was simple to make and could be done ahead, or most of it, that is. Thanks again.
Callipygia,
Yes, I was rather amazed at all the mint myself. And it really was fabulous. I was very happy with it.
Passionfdecor,
Thank you! I think this dish will intrigue people, and when they make it, they will be quite surprised at how good it is.
Posted by: sher | February 22, 2007 at 12:06 AM
I love the sound of the combo of the lemon and mint and then that with the parmesan potatoes...and chocolate cake. GREAT menu!
Posted by: Glenna | February 22, 2007 at 08:01 AM
Delicious, I love mint with chicken!
Posted by: Freya | February 22, 2007 at 08:40 AM
Okay, so I've tried mint with fish before, but I've never thought to use it with chicken... god I bet this is good! Thanks Sher!
Posted by: ann | February 22, 2007 at 09:12 AM
My goodness this really looks awesome and I really have to try this one. Mint and garlic would just have to be close to perfect I'd guess.
Fabulous photos! I am drooling.
Posted by: Tanna | February 22, 2007 at 01:43 PM
I had to come back just to look at that photo again. It's so pretty!
Posted by: Glenna | February 22, 2007 at 05:48 PM
Oh, Sher!
You make me want to fly to Sicily!
Posted by: Ivonne | February 22, 2007 at 07:46 PM
This looks fabulous Sher! It's going into my recipe box. Hope your eye is better now!
Posted by: Christine | February 22, 2007 at 11:14 PM
Sher, I know when you said it's good, it must be good!!! Thanks for your assurance, I'll go buy a big handful of mints without any hesitation :D
Posted by: gattina | February 23, 2007 at 02:24 AM
Sher,
This one I'm gonna have to try.
Posted by: kevin | February 23, 2007 at 01:00 PM
I am absolutely a mint lover, and this looks really fabulous! I can't wait to try it myself. Thanks for participating in WHB!
Posted by: Anna | February 24, 2007 at 08:42 AM
Sher, what a great recipe! This is one for the books. Thanks!
Posted by: Chris | February 25, 2007 at 04:19 PM
Sounds wonderful. I do wish it was warmer so the mint was coming back here.
Posted by: Kalyn | February 25, 2007 at 04:22 PM
I love mint of different scents, and lemon too. So this recipe is a hit and a have to try for me. Thanks! :))
Posted by: Helene | February 26, 2007 at 01:56 AM
Sher, I already made the chicken from your chicken, delicious!!! The sauce is splendid!
I'm sure I gonna make it regularly in summer (free mints :) :)
Posted by: gattina | February 26, 2007 at 02:07 AM
Yikes, this does sound amazing! I must try it. Thanks!
Posted by: Lisa | February 26, 2007 at 12:36 PM
Easily my favourite chix dish.
My tip: Prepare mash potatoes with butter and milk and individually portion in cling film and refrigerate.Follow recipe as above so all is prepared, sauce in fridge, cooked chicken in fridge, veg cooked el dente- in fridge.When your guests arrive, (or perhaps you offer family meals on wheels like I do)
Microwave the mash in the cling film and place in middle of heated plates.Ping the Chicken, the veg and the sauce.Place the chicken on the mash, 2 veg on the plate leaving enough room for the sauce on the side, almonds over the top with mint sprig on the side of the mash -done. The secret with this style of preparation is that all is done in advance, the microwave heats your food and the presentation is nothing short of stunning and you are not slaving over the pots when you should be sat with your guests sipping wine!
Posted by: Will Nicholls | December 29, 2009 at 09:15 AM