Description
This Spicy Italian Chicken Casserole features tender, crispy-skinned chicken thighs simmered in a vibrant tomato sauce infused with garlic, capsicum, olives, and capers. The dish balances heat from red pepper flakes with Mediterranean flavors and is perfect served alongside crusty bread or pasta for a hearty, comforting meal.
Ingredients
Scale
Chicken
- 5 chicken thighs, skin on, bone in (about 200g / 7 oz each)
- Salt and pepper, to taste
- 2 tsp olive oil
Vegetables & Aromatics
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 red capsicum / bell pepper, sliced
- 1 green capsicum / bell pepper, sliced
Liquids & Sauce
- ½ cup / 125 ml white or red wine (dry white preferred)
- 800 g / 28 oz can crushed tomato
- ¾ cup / 185 ml water (use empty tomato can to measure)
Seasonings & Garnishes
- 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
Instructions
- Prepare Chicken: Use a small knife to prick 5 or so gashes into the skin of each chicken thigh. Season both sides generously with salt and pepper.
- Render Chicken Skin: Place the chicken thighs skin side down in a cold large non-stick skillet. Turn the stove on to medium-high heat. As the pan heats, the fat under the skin will melt through the gashes creating crispy skin.
- Cook Chicken Skin Side: Cook the chicken for 4–5 minutes or until the skin is golden and crispy. Flip the chicken and cook the other side for 3 minutes.
- Remove Chicken & Discard Fat: Transfer the chicken to a plate. Carefully discard the rendered fat from the pan but avoid scraping the pan to keep the browned bits intact. Return the pan to the stove.
- Sauté Aromatics: Add olive oil, minced garlic, and chopped onion to the skillet. Cook for 1 minute until fragrant, then add the sliced red and green capsicum. Cook for an additional 2 minutes.
- Deglaze with Wine: Pour in the wine and bring to a simmer. Stir the mixture, scraping up the flavorful browned bits from the bottom of the pan until most of the wine has evaporated and the wine aroma has lessened.
- Add Tomato Sauce Base: Stir in the crushed tomato, water, and red pepper flakes. Adjust heat to maintain a steady, energetic simmer—bubbling but not rapid.
- Incorporate Olives and Capers: After about 5 minutes of simmering, stir through the black olives and baby capers. Taste the sauce and season with salt and pepper as needed.
- Simmer Chicken in Sauce: Carefully nestle the chicken thighs into the sauce skin side up, making sure the skin remains above the liquid to keep it crisp. Cook for another 5 minutes to allow flavors to meld and chicken to finish cooking.
- Finish and Serve: Sprinkle finely chopped parsley over the finished casserole. Serve hot with crusty bread or toss half the sauce with pasta to accompany the chicken.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs provide better flavor and moisture.
- If you don’t have wine, substitute with extra water mixed with a splash of vinegar or chicken broth for depth.
- Adjust red pepper flakes to your preferred spice level.
- For a complete meal, serve with crusty Italian bread or your favorite pasta.
- Discarding rendered chicken fat keeps the sauce from becoming overly greasy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian chicken casserole, spicy chicken recipe, chicken thighs, tomato sauce, Mediterranean chicken, easy dinner, one-pan chicken
