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Sopra Coscia di Pollo disossato alla Palermitana

Boneless Chicken Thighs “Palermo Style”

(Serves 4 )

Ingredients: For Condiments:

8 boneless chicken thighs 2 cloves garlic, peeled and chopped

2 large lemons, juice only

½ Teaspoon dried oregano

4 Tbsp. extra virgin olive oil

salt and pepper

For Bread Crumbs For Broth

½ cup parsley, chopped 1 med cooking onion; peeled, chopped

3 cloves large garlic, chopped 1 med. rib celery

1 cup unseasoned bread crumbs 1 med. carrot

½ tsp dried oregano 4-5 sprigs parsley

salt and pepper coarse grained salt

Method: Preheat oven at 400°F

1. Bring a medium stockpot of cold water to a boil over medium heat. Add the onion, celery

carrots, parsley and salt and simmer for 20 minutes.

2. In a small bowl combine parsley, garlic, bread crumbs, oregano, salt, pepper. Mix well.

3. In a small bowl combine the ingredients for the condiment and set aside.

4. Place the chicken into the boiling broth and simmer for 5 minutes. Carefully transfer

the chicken from the stockpot to a board and pat dry with paper towels.

5. Brush the chicken with the condiment on all sides then coat well with the bread crumb mixture.

Drizzle a few tablespoons of condiment over the chicken.

5. Place chicken in a shallow parchment lined baking dish and roast for approximately 35 minutes or until cooked.

6. Remove chicken from oven place on a serving platter. Drizzle with the remaining condiment

and serve.

Extra Virgin Olive Oil