Spicy Italian Chicken Casserole Recipe

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★★★★★ 4.5 (114)

Crispy chicken in a spicy tomato sauce with capsicum / bell peppers, olives, capers. I name it an Italian Chicken Casserole as a result of it’s stew-like, with loads of sauce to slop up with crusty bread or to toss via pasta. A wonderful, hearty dinner you will get on the desk in lower than half-hour!

A hearty Italian Chicken Casserole with crispy chicken, capsicum / bell peppers, olives and capers. Sicilian style! www.recipetineats.com

This Italian Chicken Casserole is impressed by a Sicilian Chicken recipe by Mario Batali, an Italian- American chef and restauranteur. He’s additionally one of many collaborators of New York’s fashionable Eataly, an emporium of all issues Italian that was the only most visited place throughout my final go to to New York.

Nice for souvenirs, for a fast lunch, for afternoon tea (oh, the pastry counter!!), for an early night glass of wine (oh, the wine bar!!) with cheese and cured meats (oh, the deli!), or for a full multi-course dinner (oh, the alternatives of eating places!!).

And whereas some head residence with the the compulsory t-shirt with “I ❤️ NYC” emblazoned throughout it, I all the time take residence a cookbook from every nation I go to. Don’t ask me why it’s totally different to purchase a Lidia and Mario Batali cookbook in Eataly once I can order it on-line with free supply. It simply is. And I get to curse my impractical resolution for your complete remainder of the journey because it provides an additional couple of kilos to my baggage.

I bear in mind doing the very same factor in Mexico. 🙄

A hearty Italian Chicken Casserole with crispy chicken, capsicum / bell peppers, olives and capers. Sicilian style! www.recipetineats.com

The unique recipe by Mario Batali is definitely fairly totally different. It has carrots, celery, potatoes and eggplant in it and there’s far much less sauce. Common readers know I’m a fan of sauce. If I share a recipe with no sauce or that’s not exceptionally saucy, there’s a excellent purpose for it.

I wished extra sauce.

So I created extra sauce. And in order to not offend purists, I modified the title to Italian Chicken Casserole!! 😉

A hearty Italian Chicken Casserole with crispy chicken, capsicum / bell peppers, olives and capers. Sicilian style! www.recipetineats.com

As for serving, I’m glad both method – crusty bread to dunk into the sauce, or tossing the sauce via pasta. There’s sufficient sauce that you may toss half of it via pasta and serve the opposite half with the chicken, as proven under.

Although I name this a casserole, it’s not simmered for hours on the range. The chicken is cooked via and tremendous juicy (as a result of I exploit thigh), however not falling off the bone. That’s the way in which I’ve made this recipe – a 30 minute midweek meal. Nevertheless, I do know a few of you’re all about “falling off the bone” so I’ve added notes within the recipe for easy methods to alter for that (however you must sacrifice the crispy pores and skin!!!). – Johnsat x

PS I do know the pores and skin of the chicken appears virtually artificially golden. However chicken pores and skin cooked the way in which I do it on this recipe utilizing no oil really comes out this golden. In truth, I needed to dial again the color saturation within the photographs as a result of it simply seemed so darn golden. That’s a primary!!!

MORE CHICKEN THIGH RECIPES YOU’LL LOVE!

Skinless boneless chicken thigh recipes:
Greek Chicken Gyros | Chicken STROGANOFF! | Thai Grilled Chicken | Chicken Doner Kebab | Chinese language BBQ Chicken | Thai Coconut Chicken | Vietnamese Lemongrass Chicken | Chicken Piccata

Bone in, pores and skin on chicken thigh recipes:
Baked Chicken and Rice | Chicken Stew | Honey Mustard Chicken | Vietnamese Coconut Caramel Chicken | Greek Chicken

A hearty Italian Chicken Casserole with crispy chicken, capsicum / bell peppers, olives and capers. Sicilian style! www.recipetineats.com
Spicy Italian Chicken Casserole Recipe

Spicy Italian Chicken Casserole Recipe

Spicy Italian Chicken Casserole Recipe

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Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 497 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 5 chicken thighs , skin on, bone in (about 200g / 7 oz each) (Note 1 for breast)
  • 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 (any is fine, I use dry white) (Note 2 for subs)
  • 800 g / 28 oz can crushed tomato
  • ¾ cup / 185 ml water , swilled in empty tomato can
  • 1 tsp red pepper flakes (chilli flakes), adjust to taste
  • 3/4 cup black olives , pitted (or 1/3 cup sliced)
  • 2 tbsp baby capers
  • Salt and pepper to taste
  • ¼ cup finely chopped parsley

Instructions

  1. Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
  2. Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
  3. Cook for 4 – 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
  4. Remove chicken onto a plate, discard fat (don’t scrape the pan) then return to the stove.
  5. Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
  6. Once most of the wine is evaporated and it doesn’t smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it’s bubbling energetically but not rapidly (and not slowly).
  7. After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
  8. Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
  9. Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

Notes

1. CHICKEN BREAST option: Use 4 small breasts or 3 medium ones, pound to even thickness about 1.5cm / 2/3″ thick (makes it more tender too). Sprinkle with salt and pepper, sear with 1 tbsp oil over medium high heat for 2 minutes on each side until golden. Then add it back into the pan for 3 minutes at the end.
2. Sub with chicken broth or even water.
3. CRISPY SKIN: The technique used to make crispy skin is one I learned from my mother’s Teriyaki Chicken. It’s a super way to remove excess fat (and healthier too!!) to make the skin really crispy without using any oil to cook the chicken.
4. WORKFLOW: This recipe flows nicely in a way that you can easily get this on the table in 30 minutes. Start the chicken in the cold pan, and meanwhile start chopping the ingredients for the sauce. While the onion etc are being sautéed, open the tomatoes, grab you red pepper flakes. While the sauce is simmering, measure out the olives etc. See? Nice flow!
5. FALL APART MEAT: The chicken in this recipe is very juicy because it’s thigh plus simmered in the sauce. However, I know some people are a fan of super tender meat so in order to do that, put the chicken into the sauce after you add the tomato and water, put the lid on and simmer for 30 minutes or until the chicken is tender to your taste. You may need to add more water and you will lose the crispy skin, but you’ll get super tender flesh!
6. NUTRITION: Please note that approximately 2.5 tbsp (300 calories) of fat is discard in this recipe but I don’t know how to subtract that in the nutrition calculator. So the corrected estimated calories per serving is about 497 calories per serving.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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