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Francesco Romano
Course Main
Cuisine Italian
Servings 6 servings



  • 5 tablespoon extra-virgin olive oil
  • 1 whole chicken cut into pieces
  • 2 garlic cloves smashed
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • 1/2 cup chicken stock


  • 28 oz canned San Marzano diced tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup Kalamata olives pitted and sliced
  • 2 tablespoons capers rinsed
  • Salt to taste
  • 1 teaspoon dried chili flakes
  • 3 garlic cloves quartered
  • 1/4 cup fresh basil leaves torn
  • 1/2 teaspoon dried oregano


  • Preheat the oven to 350°F.
  • In large cast iron skillet heat the olive oil and garlic cloves over medium-high heat. Add the chicken pieces, skin side down and brown, turning once, for 10 minutes. Remove from pan and set aside. Discard the excess oil.
  • In the same skillet add olive oil and garlic and sauté until translucent for 2 minutes. Stir in olives, capers, basil and oregano and cook for 1 minute.
  • Stir in tomatoes and cook for 3 minutes. Season with salt and chili flakes.
  • Return the chicken to the skillet, spooning the sauce over the pieces. Add the chicken stock, cover with an oven safe lid or aluminum foil and bake at 350° for 1 hour or until chicken is tender and cooked through.
  • Remove from the oven and sprinkle with fresh basil leaves. Serve hot.