Dinnertime looks like it’s going to be equal parts spicy and saucy, and we know you’re gonna love it! Chicken Fra Diavolo plates juicy chicken thighs over the slightly spicy, very tomato-y, saucy stuff we were talking about. It’s a dish with an American-Italian background and it really is the best of both worlds. Drop the pasta and leave the burger in the bag, Chicken Fra Diavolo is what you’re reaching for!
Ingredients
- 3 pounds chicken thighs, bone-in and skin-on, excess fat trimmed and patted dry
- 2 teaspoons dried oregano
- salt, to taste
- pepper, to taste
- 1/4 cup olive oil, divided
- 3 large Italian long hot peppers, seeded and chopped
- 12 cloves garlic, chopped
- 3 ounces tomato paste
- 1/2 cup dry white wine
- 1 (28-ounce) can plum tomatoes, hand-crushed or blender-pulsed
- 1 tablespoon lemon juice
- 3 tablespoons parsley, minced, for garnish
- crushed red pepper flakes, optional, to taste, for garnish
Directions
Step 1 –Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
Step 2 –Season all sides of the chicken thighs with the oregano, the salt, and the pepper.
Step 3 –In a large oven-safe skillet over medium heat, heat 2 tablespoons of the olive oil.
Step 4 –Working in small batches, place the seasoned chicken thighs in the oil, skin-side down, and sear, about 6 minutes.
Step 5 –Flip the chicken thighs and cook until they’re browned, about 3 minutes.
Step 6 –Transfer the seared chicken to a clean plate. Repeat the cooking process with the remaining thighs.
Step 7 –Reduce the heat to medium-low. Add the remaining olive oil and the peppers and cook until they are soft, about 5 minutes.
Step 8 –Add the garlic to the peppers and cook until it is golden, about 2-3 minutes.
Step 9 –Add the tomato paste to the pepper mixture and cook, stirring frequently, about 5 minutes.
Step 10 –Add the wine to the pepper mixture and increase the heat to medium-high. Use a wooden spoon to loosen the browned bits from the bottom of the skillet, about 2 minutes.
Step 11 –Add the plum tomatoes and the lemon juice to the sauce mixture and stir until they are combined.
Step 12 –Bring the sauce to a simmer and cook until the liquid has reduced, about 5 minutes.
Step 13 –Place the seared chicken thighs, skin-side up, in the sauce.
Step 14 –Place the skillet in the oven and bake until the meat reaches an internal temperature of 165 degrees F and the juices run clear, about 30 minutes.
Step 15 –Serve sprinkled with the parsley and the red pepper flakes.
