This is the simplest and most delicious chicken recipe ever. Ah-ha! Hard to believe? Well, it’s true. 😜 It’s been in my family for a couple of generations at least.

And it has a very Sicilian name: spizzadeda. That’s the best spelling I can come up with. I never saw it written down; I’ve only cooked it  after seeing it cooked by my mom. She attributes it to Palermo, home base for the Sicilian side of my mom’s family.

All you do is add a little olive oil to a frying pan to heat. Season your chicken pieces with salt and pepper. Cook chicken in hot oil until golden on each side. Take out. Add sliced onion.

Cook onions till soft. Add a splash of white wine.

Add back chicken. Add water to about halfway up chicken. Season with salt & pepper. Cover askew. Simmer for 30 minutes until chicken is cooked through.

Meanwhile, boil some spaghetti.

When done, mix spaghetti with the simmering juice of the chicken. Sprinkle grated Parmigiano on your pasta servings with the chicken.

Sound simple? Soooo surprisingly good!

Spizzadeda

8-10 pieces bone-in chicken

2-3 tablespoons olive oil

salt and pepper to taste

1 medium onion, peeled, thin slices

1/4 dry white wine (optional)

1/2 lb. or 1 lb. spaghetti  (you can use more water in the cooking if you use a full pound.)

grated Parmesan for sprinkling

Add a little olive oil to a frying pan to heat. Season your chicken pieces with salt and pepper. Sauté  chicken in hot oil until golden on each side. Take out. Add sliced onion.

Cook onions till soft. Add a splash of white wine. Add back chicken. Add water to fill to about halfway up chicken. Season with salt & pepper. Cover askew. Simmer for 30 minutes until chicken is cooked through.

Boil spaghetti until al dente. When done, mix with the simmering juice of the chicken. Sprinkle grated Parmigiano on your pasta servings with the chicken.