Before you cook
Before you start Equipment you'll need
- Large skillet or Dutch oven (12-inch) — Provides sufficient surface area to brown chicken properly and accommodate the tomato-based sauce without overcrowding
- Wooden spoon or silicone spatula — Heat-resistant for stirring sauce and turning chicken without scratching the pan surface
- Cutting board — Safe surface for preparing vegetables (peppers, onions, garlic) and handling raw chicken
- Chef's knife — Essential for dicing vegetables and cutting chicken into appropriate pieces for even cooking
- Paper towels — Dries chicken pieces before browning to ensure proper searing and browning
- Meat thermometer — Verifies chicken reaches safe internal temperature of 165°F without overcooking
Safety Safety & allergen notes
- Raw chicken can harbor harmful bacteria - wash hands, utensils, and surfaces that contact raw chicken with hot soapy water to prevent cross-contamination
- Hot oil splatters when chicken is added - keep face and hands away from the skillet and use a splatter screen if available
- Skillet handle and lid remain extremely hot throughout cooking - always use pot holders or oven mitts when handling
- Steam from simmering sauce can cause burns - lift lid away from your body and keep hands clear when removing or adjusting the lid
- Verify chicken reaches 165°F internal temperature with a meat thermometer to ensure it is safely cooked through
Non-negotiables Rules for success
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Pat chicken dry before seasoning
Moisture on the surface prevents proper browning and creates steam instead of a golden crust; dry skin allows the Maillard reaction to occur for flavor development
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Heat oil until shimmering before adding chicken
Oil must reach proper temperature (around 350°F) so chicken skin makes contact with heat immediately; cold oil causes chicken to stick and steam rather than brown
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Don't move chicken while browning the first side
Undisturbed contact with hot oil creates a flavorful golden crust; moving it breaks the crust formation and prevents proper browning
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Reduce heat to medium before sautéing vegetables
Medium-high heat would burn the garlic and tomato paste in the next step; medium heat allows gentle cooking that develops flavor without scorching
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Stir garlic and tomato paste constantly for 1-2 minutes
Constant stirring prevents burning while allowing the raw flavors to cook out; burning creates bitter notes that ruin the sauce
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Use a wooden spoon to scrape the pan when deglazing
The wooden spoon effectively releases flavorful browned bits (fond) stuck to the pan without damaging the cookware; these bits add depth to the sauce
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Partially cover the lid during simmering
Partial coverage allows some liquid to evaporate to concentrate flavors while preventing excessive evaporation that would dry out the chicken
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Check internal temperature reaches 165°F
This temperature ensures harmful bacteria are killed; undercooked chicken poses food safety risks, while overcooked becomes dry and stringy
Prep Get set first
About 8 min of prep
- Pat chicken thighs dry with paper towels
- Dice onion and both bell peppers
- Mince 4 garlic cloves
- Measure out crushed tomatoes, chicken broth, white wine, and tomato paste
- Gather oregano, basil, red pepper flakes, bay leaf, salt, and pepper
- Have large skillet or Dutch oven ready
- Gather wooden spoon, cutting board, chef's knife, and meat thermometer
This is a 55-minute dish with about 20 minutes of active prep and cooking, then 27 minutes hands-off simmering—perfect for a weeknight dinner with minimal effort at the end.
Ingredients
Instructions
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Prepare the chicken
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
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Heat the oil
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
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Brown the chicken
Working in batches if needed, place chicken thighs skin-side down in the hot oil and cook for 5-6 minutes until the skin is golden brown, then flip and cook the other side for 3-4 minutes until browned; transfer to a plate.
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Sauté the vegetables
Reduce heat to medium, add diced onion and bell peppers to the same skillet, and sauté for 5 minutes until softened.
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Add aromatics
Add minced garlic and tomato paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
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Deglaze with wine
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to deglaze and release any browned bits.
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Add sauce ingredients
Add the crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, and bay leaf; stir to combine.
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Return chicken and bring to simmer
Return the chicken thighs to the skillet, nestling them into the sauce, and bring the mixture to a simmer.
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Simmer until cooked through
Reduce heat to low, cover partially with a lid, and simmer for 25-30 minutes until the chicken is cooked through and tender (internal temperature of 165°F).
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Finish and adjust seasoning
Stir in the Kalamata olives if using, taste and adjust seasonings as needed, then remove the bay leaf.
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Garnish and serve
Garnish with fresh parsley and serve hot over pasta, polenta, or with crusty bread.
Chef's notes
Can be made 1-2 days ahead; flavors improve as it sits. Store covered in refrigerator.
Serve over egg noodles, pappardelle, polenta, or with crusty bread to soak up the sauce.
For a lighter version, use skinless chicken breasts and reduce cooking time to 20-25 minutes.