Italian Angry Chicken
Get ready to ignite your taste buds with this bold and flavorful recipe for Italian Angry Chicken! Featuring crispy, golden-brown chicken thighs nestled in a rich, spicy tomato sauce infused with garlic, red chili flakes, and fragrant herbs, this dish is a fiery twist on classic Italian comfort food. A touch of dry red wine adds depth, while fresh basil and Italian parsley keep the flavors vibrant and fresh. Perfect for weeknight dinners or a cozy weekend feast, this one-pan wonder comes together in under an hour and pairs beautifully with crusty bread, pasta, or roasted vegetables. If you're searching for a chicken recipe packed with personality, spice, and Italian charm, this is the dish to try!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1.5 teaspoons red chili flakes
- 15 ounces canned crushed tomatoes
- 0.25 cup dry red wine (optional)
- 0.25 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon sugar (to balance acidity)
- 2 tablespoons Italian parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
In a large skillet or sauté pan, heat the olive oil over medium-high heat.
Add the chicken thighs skin-side down. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 2-3 minutes on the other side. Remove the chicken and set aside.
Lower the heat to medium and add the minced garlic to the same pan. Sauté for 1-2 minutes until fragrant, being careful not to brown it.
Stir in the red chili flakes and dried oregano, cooking for 30 seconds to release their flavors.
Deglaze the pan with the red wine (if using), scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
Add the crushed tomatoes, sugar, and fresh basil to the pan. Stir to combine and bring the sauce to a simmer.
Return the chicken thighs to the pan, nestling them into the sauce. Spoon some of the sauce over the chicken.
Reduce the heat to low, cover, and let the chicken simmer for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature should read 165°F/74°C).
Taste the sauce and adjust seasoning with more salt or chili flakes if needed.
Garnish with freshly chopped Italian parsley and serve hot. This dish pairs beautifully with crusty bread, pasta, or a side of roasted vegetables.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 20.3 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 410 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3060 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
