Sicilian Chicken in Tomato Sauce
Transport your taste buds to the sun-soaked shores of Sicily with this vibrant Sicilian Chicken in Tomato Sauce. Succulent bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a rich, aromatic tomato sauce infused with kalamata olives, capers, and a medley of Mediterranean spices like oregano and basil. The tangy brininess from the olives and capers perfectly balances the deep, savory flavors of the sauce, while a sprinkle of fresh parsley adds a burst of freshness to every bite. Ready in under an hour, this comforting one-pan dish pairs beautifully with pasta, rice, or crusty bread, making it an irresistible dinner option for busy weeknights or special occasions. Discover the essence of Sicilian cuisine with this hearty and flavorful recipe.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes (canned)
- 1 cup chicken broth
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 2-3 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium. In the same pan, add the chopped onion and cook, stirring frequently, for about 3-4 minutes, or until softened and translucent.
Add the minced garlic to the onions and sauté for 1 minute until fragrant, being careful not to burn the garlic.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Add the kalamata olives, rinsed capers, dried oregano, dried basil, and crushed red pepper flakes. Stir well to evenly distribute the ingredients.
Return the seared chicken thighs to the pan, nestling them into the sauce. Cover the pan with a lid, reduce the heat to low, and let the chicken simmer for 30 minutes.
After 30 minutes, remove the lid and taste the sauce. Adjust seasoning with additional salt or pepper if needed. Allow the sauce to simmer uncovered for another 5-10 minutes, letting it thicken slightly.
Sprinkle the dish with chopped fresh parsley before serving. Serve hot over cooked pasta, rice, or alongside crusty bread for soaking up the sauce.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6681 mg | 290% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 35.2 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3944 mg | 84% | |
*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.
