Description
A flavorful and spicy Italian chicken casserole featuring crispy-skinned chicken thighs simmered in a rich tomato, olive, and caper sauce, perfect for a hearty family dinner. This dish combines the smokiness of red pepper flakes with the brightness of fresh parsley, served best with crusty bread or pasta.
Ingredients
Scale
Chicken
- 5 chicken thighs, skin on, bone in (about 200g / 7 oz each)
- Salt and pepper, to taste
- 2 tsp olive oil
Vegetables & Aromatics
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 red capsicum (bell pepper), sliced
- 1 green capsicum (bell pepper), sliced
Liquids & Sauces
- ½ cup / 125 ml white or red wine (dry white wine preferred)
- 800 g / 28 oz can crushed tomato
- ¾ cup / 185 ml water (swilled in empty tomato can)
Seasonings & Extras
- 1 tsp red pepper flakes (chili flakes), adjust to taste
- ¾ cup black olives, pitted (or 1/3 cup sliced)
- 2 tbsp baby capers
- Salt and pepper to taste
- ¼ cup finely chopped parsley
Instructions
- Prepare Chicken: Use a sharp knife to prick 5 or so small gashes into the skin of each chicken thigh. Season both sides generously with salt and pepper.
- Crisp the Chicken Skin: Place the chicken thighs skin-side down in a cold large non-stick skillet. Turn the heat to medium-high. As the skillet heats, the fat beneath the skin will melt and seep through the holes.
- Cook Chicken Skin: Cook the chicken for 4-5 minutes or until the skin turns golden brown and crispy. Flip the chicken and cook the other side for 3 minutes.
- Remove Chicken & Discard Fat: Transfer the chicken to a plate. Discard the fat left in the pan carefully without scraping to avoid burnt bits.
- Sauté Aromatics and Capsicum: Add 2 teaspoons of olive oil to the pan. Sauté minced garlic and chopped onion for 1 minute until fragrant, then add the sliced red and green capsicum. Cook for 2 more minutes to soften the vegetables.
- Deglaze with Wine: Pour in the wine and bring to a simmer, stirring well and scraping the pan to lift the browned bits for flavorful depth.
- Simmer Sauce: Once the wine aroma has mellowed and most of it has evaporated, add crushed tomato, water, and red pepper flakes. Stir well and adjust the heat to maintain an energetic simmer, avoiding rapid boiling.
- Add Olives and Capers: After about 5 minutes of simmering, stir in the black olives and baby capers. Taste the sauce and season with additional salt and pepper as needed.
- Return Chicken to Sauce: Nestle the chicken thighs back into the sauce, keeping the crispy skin above the surface to maintain texture. Simmer gently for another 5 minutes to finish cooking.
- Finish and Serve: Sprinkle the finely chopped parsley over the casserole before serving. This dish pairs wonderfully with crusty bread or can be served over pasta using half of the sauce, reserving the rest for the chicken.
Notes
- Chicken breasts can be substituted for thighs (see Note 1 in the recipe).
- If wine is not preferred, substitute with chicken broth or additional water with a splash of vinegar to maintain acidity (see Note 2 in recipe).
- Adjust the amount of red pepper flakes according to your heat preference.
- For extra richness, add a splash of olive oil or butter just before serving.
- Use a non-stick skillet to help with browning and minimize sticking during cooking.
