Spicy Italian Chicken Casserole
Juicy chicken with crispy skin in a spicy tomato sauce. A hearty dinner that can be on the table in 30 minutes.
Equipment
- large non-stick skillet
Ingredients
Chicken
- 5 pieces chicken thighs, skin on, bone in (about 200g / 7 oz each)
- Salt and pepper to taste
- 2 teaspoon olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 each red and green bell pepper, sliced
- ½ cup white or red wine dry preferred
- 800 g can crushed tomato
- ¾ cup water swilled in empty tomato can
- 1 teaspoon red pepper flakes adjust to taste
- ¾ cup black olives, pitted (or ⅓ cup sliced)
- 2 tablespoon baby capers
- ¼ cup parsley, finely chopped
Instructions
Cooking Instructions
- Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
- Place chicken skin side down in a cold large non-stick skillet, then turn stove onto medium high.
- Cook for 4 – 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
- Remove chicken onto a plate, discard fat, then return to the stove.
- Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine.
- Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
- Add the tomato, water and pepper flakes. Stir, bring to a simmer.
- After 5 minutes, stir through olives and capers. Taste the sauce and add salt and pepper.
- Place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
- Sprinkle over parsley. Serve with crusty bread or over pasta.
Notes
For chicken breast, use 4 small or 3 medium breasts. For a super tender meat, simmer for 30 minutes and add more water as needed.
Nutrition
Serving: 1servingCalories: 497kcal
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