Ingredients

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

1 tsp red pepper flakes (adjust to taste)

¾ cup black olives, pitted (or ⅓ cup sliced)

2 tbsp baby capers

Salt and pepper to taste

¼ cup finely chopped parsley

Instructions

Step 1: Use a small knife to prick about five gashes into the skin of each chicken thigh. Sprinkle both sides with salt and pepper.

Step 2: Place the chicken skin side down in a cold large non-stick skillet, then turn the heat to medium-high. As the pan heats, fat will render through the skin.

Step 3: Cook for 4–5 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for 3 minutes.

Step 4: Remove the chicken to a plate. Discard the fat from the pan without scraping. Return the pan to the stove.

Step 5: Add olive oil, garlic, and onion to the pan. Cook for 1 minute, then add the sliced capsicum and cook for 2 more minutes.

Step 6: Pour in the wine and bring to a simmer, stirring and scraping the pan to loosen browned bits. Cook until most of the wine has evaporated and the smell has faded.

Step 7: Stir in the crushed tomato, water, and red pepper flakes. Adjust heat to maintain a steady, energetic simmer.

Step 8: After about 5 minutes, mix in the olives and capers. Taste the sauce and season with salt and pepper as needed.

Step 9: Return the chicken to the sauce, placing it so the skin stays above the sauce. Cook for another 5 minutes.

Step 10: Sprinkle with chopped parsley before serving. Serve with crusty bread or toss half the sauce with pasta, using the rest with chicken.

Tips & Variations

For a lighter option, substitute chicken thighs with skin-on chicken breasts, adjusting cooking time accordingly.

If you prefer no wine, use chicken broth or extra water with a splash of lemon juice for acidity.

Adjust the red pepper flakes to control the heat level—start with less if you’re sensitive to spice.

Add a handful of chopped fresh basil or oregano for an extra herbal note.

Use Kalamata olives for a richer, more tangy flavor in the sauce.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts work fine, but cooking times may be shorter. Be sure to cook until the chicken reaches a safe internal temperature.

Is it necessary to prick the chicken skin with a knife?

Pricking the skin helps the fat render out during cooking, making the skin crisper and preventing it from becoming soggy in the sauce. It also allows seasoning to penetrate better.