Chicken fra Diavolo
Chicken fra diavolo has a chunky tomato sauce with plenty of garlic and enough red pepper to make it stand out. The chicken comes out rich and juicy, and the sauce clings well to pasta. It’s a good choice if plain red sauce sounds a bit too tame.
Servings: 4
Equipment
- Microplane or Box Grater
- Skillet Large and Deep
Ingredients
- 2 ½ Pounds chicken thighs bone-in and skin-on
- 1 ½ Teaspoons salt
- 1 Teaspoon black pepper
- 2 Tablespoons butter or olive oil
- 1 Tablespoon olive oil
- 1 onion small, finely diced
- 5 Cloves garlic minced
- 1 to 2 Teaspoons crushed red pepper flakes to taste
- ½ Cup dry white wine
- 28 Ounces crushed tomatoes canned
- 2 Tablespoons tomato paste
- 1 Teaspoon Italian seasoning
- ½ Cup chicken broth
To Serve
- 2 Tablespoons fresh parsley or basil, chopped
- pasta cooked and drained
- Parmesan cheese freshly grated
Instructions
Sear the Chicken
- Season the chicken on both sides with 1 teaspoon salt and the black pepper.
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Add the chicken skin-side down and sear for 5 to 6 minutes until golden brown. Turn and brown the other side for about 4 minutes. Remove and set aside.
Prepare the Sauce
- Lower heat to medium, melt the butter (or olive oil) and add the onion. Cook for 5 to 6 minutes until softened.
- Add garlic and crushed red pepper flakes and cook for 30 seconds until fragrant.
- Pour in the white wine and simmer for 2 to 3 minutes, scraping up browned bits from the bottom of the pan.
- Stir in the crushed tomatoes, tomato paste, Italian seasoning, remaining ½ teaspoon salt, and chicken broth. Bring to a gentle simmer.
Add the Chicken Back In
- Return the chicken to the pan, nestling it into the sauce. Cover partially and simmer for 25 to 30 minutes, until the chicken is cooked through and tender.
- Remove the lid for the final 5 to 10 minutes to allow the sauce to thicken slightly.
- Taste the sauce and add salt if needed.
Garnish and Serve
- Let the chicken fra diavolo rest for 5 minutes.
- Sprinkle with fresh parsley or basil and serve with grated fresh Parmesan on the side.
Notes
Sear the chicken well: Good color on the skin gives the sauce more flavor.
Taste the heat at the end: Red pepper can build as the sauce cooks, so check it before adding more.
Simmer gently: This keeps the chicken tender.
Let the fra diavolo sauce reduce: A slightly thicker sauce clings to the pasta better.
Grate Parmesan fresh: Freshly grated Parmesan melts into the hot sauce better than pre-shredded cheese.
Taste the heat at the end: Red pepper can build as the sauce cooks, so check it before adding more.
Simmer gently: This keeps the chicken tender.
Let the fra diavolo sauce reduce: A slightly thicker sauce clings to the pasta better.
Grate Parmesan fresh: Freshly grated Parmesan melts into the hot sauce better than pre-shredded cheese.
Nutrition
Calories: 773kcal | Carbohydrates: 23g | Protein: 51g | Fat: 52g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 279mg | Sodium: 1537mg | Potassium: 1360mg | Fiber: 5g | Sugar: 12g | Vitamin A: 963IU | Vitamin C: 26mg | Calcium: 132mg | Iron: 5mg
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