Description
A quick and flavorful twist on the classic Italian sauce, this dish features tender chicken thighs simmered with tomatoes, briny olives, and capers. It’s an easy one-pan meal perfect for any night of the week.
Ingredients
Units
Scale
- 1 tablespoon (15ml) extra virgin olive oil
- 4 chicken thighs (bone in and skin on)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 1/4 cup (59ml) red wine
- 1/4 cup (59ml) chicken broth
- 1 14.5 ounce (411g) can fire roasted tomatoes
- 1 cup (237ml) crushed tomatoes
- 1 teaspoon (5ml) Italian seasoning
- 1/4 to 1/2 teaspoon (1.2 to 2.5ml) crushed red pepper flakes
- 1 tablespoon (15ml) capers
- 1/2 cup (118ml) olives (pitted and sliced)
- 1 to 2 tablespoons (15-30ml) tomato paste (if needed)
- salt and pepper to taste
- parsley or basil for serving (if desired)
- parmesan cheese for serving (if desired)
Instructions
- Add oil to a large pot or dutch oven.
- Heat over high heat and add in chicken thighs. Sprinkle with salt and pepper.
- Brown the chicken on both sides (about 2-3 minutes on each side). Remove the chicken from the pan and set aside.
- Add in the onion to the same pot and cook until tender, 3-4 minutes.
- Add in garlic and cook for 1 minute.
- Stir in wine and deglaze the pan. Scrape the browned bits off the bottom.
- Stir in chicken broth, fire roasted tomatoes, crushed tomatoes, Italian seasoning, crushed red pepper flakes, capers, and olives.
- Cover and simmer for 15-20 minutes or until the chicken is fully cooked (internal temperature reaches 165°F / 74°C).
- Season with salt and pepper to taste.
- If you want a thicker sauce add in 1-2 tablespoons tomato paste or as needed.
- For Slow Cooker Method: Place all ingredients (except optional garnishes/cheese) into a slow cooker. Cook for 4-6 hours on low.
- For Baking Method: Transfer all ingredients to an oven-safe dish. Cover and roast in a 400°F (200°C) oven for 15 minutes or until the chicken is fully cooked (internal temperature reaches 165°F / 74°C).
- Serve over pasta or rice, garnished with parsley or basil and parmesan cheese, if desired.
Notes
- Brown the chicken thighs before simmering, slow cooking, or baking to lock in flavor.
- If the sauce is too thin after cooking, stir in 1-2 tablespoons of tomato paste to thicken it.
- The recipe offers three cooking methods (stovetop, slow cooker, or baked), so choose the one that best suits your time and preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 400
- Sugar: 9
- Sodium: 850
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Carbohydrates: 12
- Fiber: 3
- Protein: 30
- Cholesterol: 130