Spicy Chicken with Olives Pollo Alla Diavola Con Olive
Transform your weeknight dinners with a bold, flavor-packed dish: Spicy Chicken with Olives, or Pollo Alla Diavola Con Olive. Featuring tender, golden-seared chicken thighs simmered in a rich and aromatic sauce of garlic, red chili flakes, smoked paprika, and fragrant herbs like rosemary and thyme, this Italian-inspired recipe brings heat and complexity to your table. Briny Kalamata olives and a splash of dry white wine deepen the savory profile, while fresh lemon juice adds a bright citrusy balance. This one-pan wonder is perfect for pairing with crusty bread, fluffy rice, or roasted potatoes to soak up every drop of the delicious sauce. Ready in under an hour, it’s a crowd-pleasing dish that effortlessly combines rustic charm with sophisticated flavors.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 4 tablespoons Extra virgin olive oil
- 4 cloves Garlic cloves, minced
- 2 teaspoons Red chili flakes
- 1 teaspoon Paprika (smoked or sweet)
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 lemon Juice of one lemon
- 0.5 cup Dry white wine
- 1 cup Chicken stock
- 1 cup Kalamata olives, pitted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 5–6 minutes until golden and crispy. Flip the chicken and cook the other side for another 3–4 minutes. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the pan. Add the minced garlic, red chili flakes, paprika, rosemary, and thyme, stirring constantly for about 1 minute until fragrant.
Deglaze the pan by adding the lemon juice and white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Pour in the chicken stock and stir to combine. Return the seared chicken thighs to the pan, skin-side up.
Reduce the heat to low, cover the pan with a lid, and let the chicken simmer for 25 minutes. Make sure to check occasionally and spoon some of the sauce over the chicken.
After 25 minutes, remove the lid and add the Kalamata olives to the pan. Raise the heat to medium and cook uncovered for another 10 minutes, allowing the sauce to slightly thicken.
Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Transfer the chicken and sauce to a serving platter. Garnish with freshly chopped parsley and serve immediately with crusty bread, rice, or roasted potatoes.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 543 mg | 12% | |
*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.
