Dish Info
I made chicken thighs in fra diavolo sauce, a fiery Italian pepper and tomato sauce with fresh herbs and white wine, traditionally used with seafood. We enjoy spicy, so why not chicken? To soak up the sauce, we loved it with crusty bread.
– 6 skin-on, bone-in chicken thighs – salt and freshly ground black pepper to taste – 1 tablespoon olive oil – 1 tablespoon unsalted butter – 1 small onion, chopped – 1 hot red pepper, chopped – 4 cloves garlic, minced – 2 teaspoons Italian seasoning – 1 teaspoon crushed red pepper flakes, or to taste
Ingredients
– 1/2 cup white wine, such as Pinot Grigio – 1 tablespoon tomato paste – 1 (14 1/2 ounce) crushed fire roasted tomatoes – 1 tablespoon minced fresh basil, plus more for garnish – 1 tablespoon fresh parsley – 2 tablespoons shredded Parmesan cheese, or to taste
Ingredients
The oven should be preheated at 375 degrees Fahrenheit (190 degrees Celsius).
Step 1
Dry chicken thighs with paper towels and trim fat and skin. Sprinkle salt and pepper on both sides of each chicken thigh.
Step 2
Butter and olive oil should be heated over medium heat in a large oven-safe pan.
Step 3
Butter should be bubbling before adding chicken thighs. Brown thighs in batches for 3–5 minutes each side, avoiding crowding the skillet.
Step 4
Onions and spicy red pepper should be added to the skillet. After 3 minutes, the onions will soften. For 30 seconds, saute garlic, Italian seasoning, and crushed red pepper flakes until aromatic.
Step 5
Add wine and tomato paste; cook 3 minutes. Cook smashed tomatoes and minced basil for 5 minutes to thicken sauce. Place skin-side-up browned chicken thighs in sauce and add liquids.
Step 6
Bake skillet until instant-read thermometer placed near center of chicken thighs registers 165 degrees F (74 degrees C).
Step 7
Add minced fresh parsley and basil leaves if preferred. To taste, add grated Parmesan.
Step 8