Chicken fra diavolo

Name: Chicken fra diavolo
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: 6 chicken thighs, bone-in and skin-on; 1 tbsp Italian seasoning; 450 g cherry tomatoes; 6 cloves garlic, halved lengthwise; 2 tbsp red pepper flakes; 1 cup dry white wine; 1 cup chicken stock; 1 tbsp butter; Fresh Italian parsley, finely chopped, for garnish

Robert Gonzal @robert

Vancouver BC

Fra diavolo sauce normally accompanies seafood. Tradition aside, I see no good reason why it can't work with a different type of protein, such as chicken. And so I tried it. Happily, I can report that it worked out really well. The chicken thighs soaked up the flavours of the sauce nicely, and the final dish was spicy, tangy, hearty, and delicious.

Robert Gonzal @robert

Saved

Ingredients

45 minutes

3 servings

6chicken thighs, bone-in and skin-on
1 tbspItalian seasoning
450 gcherry tomatoes
6 clovesgarlic, halved lengthwise
2 tbspred pepper flakes
1 cupdry white wine
1 cupchicken stock
1 tbspbutter
Fresh Italian parsley, finely chopped, for garnish

Saved

Steps

45 minutes

1

Season the chicken thighs with salt, pepper, and Italian seasoning. Leave uncovered in the fridge for 30 minutes to overnight.
2

Add a small splash of veg oil to a large pan on medium-high heat. Place the chicken in the pan, skin-side down. Let sear for 5 minutes, then flip over and sear another 5 minutes. Remove the chicken to a plate and drain all but a few tbsp oil from the pan.
3

Add the tomatoes to the pan. Let them fry until their skins blister and burst, about 5 minutes. Throw in the garlic and pepper flakes and let fry for 1 or 2 minutes until fragrant. Pour in the wine and stock, and bring to a simmer. Return the chicken and any juices to the pan. Turn the heat down to medium and braise for 20 to 25 minutes until the chicken is cooked.
4

Remove the chicken to a serving plate. Fish the tomato skins out of the sauce (don't worry if you miss a few small pieces; it adds to the look). Turn the heat up and reduce the sauce for 3 or 4 minutes until it thickens slightly. Add extra seasoning as required. Stir in the butter to finish, then pour the sauce over the chicken and sprinkle with a bit of Italian parsley.