Description
This Spicy Italian Chicken Casserole features crispy skin chicken thighs simmered in a flavorful tomato, wine, and pepper sauce with olives and capers, creating a hearty and aromatic Mediterranean-inspired dish perfect for a comforting dinner.
Ingredients
Scale
Chicken
- 5 chicken thighs, skin on, bone in (about 200g / 7 oz each)
- Salt and pepper
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 each red and green capsicum / bell pepper, sliced
- ½ cup / 125 ml white or red wine (dry white recommended)
- 800 g / 28 oz can crushed tomato
- ¾ cup / 185 ml water (swilled in empty tomato can)
- 1 tsp red pepper 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
Sauce
Instructions
- Prepare the chicken: Use a small knife to prick 5 or so gashes into the skin of the chicken thighs. Sprinkle each side generously with salt and pepper.
- Heat the skillet: Place chicken skin side down in a cold, large non-stick skillet. Turn the stove to medium-high heat. As the pan heats, the fat under the skin will melt through the holes, preparing the skin to crisp up.
- Crisp the chicken skin: Cook the chicken for 4-5 minutes until the skin is golden and crispy. Then flip the chicken and cook the other side for 3 minutes to seal in juices.
- Remove chicken and prepare for sauce: Transfer the chicken to a plate and discard rendered fat from the pan, being careful not to scrape the pan surface. Return the pan to the stove.
- Sauté aromatics and vegetables: Add olive oil, garlic, and onion to the skillet. Cook for 1 minute until fragrant, then add sliced capsicum and cook for 2 minutes until slightly softened. Pour in the wine and bring to a simmer, stirring to release the browned bits stuck to the pan.
- Add tomatoes and seasoning: Once most of the wine has evaporated and its smell fades, add crushed tomato, water, and red pepper flakes. Stir well and bring the mixture to a steady simmer—bubbling energetically but not rapidly.
- Add olives and capers: After simmering the sauce for about 5 minutes, stir in the olives and capers. Taste and adjust seasoning with salt and pepper as needed.
- Simmer chicken in sauce: Carefully nestle the chicken pieces into the sauce, making sure the skin side is up and not submerged, preserving crispness. Cook for an additional 5 minutes to meld flavors and finish cooking the chicken.
- Garnish and serve: Sprinkle the chopped parsley over the top. Serve the casserole hot, accompanied by crusty bread or use half the sauce to toss with pasta and serve alongside the chicken for a complete meal.
Notes
- Chicken thighs can be substituted with boneless, skin-on chicken breasts, adjusting cooking time accordingly.
- If wine is not available, substitute with chicken broth or additional water with a splash of vinegar for acidity.
- The red pepper flakes can be adjusted to taste for mild or spicier versions of the dish.
- Use a large skillet to allow enough space for chicken and sauce to cook evenly.
- This dish pairs well with crusty bread or pasta to soak up the flavorful sauce.
