Pollo Affogato (Chicken Braised in Tomato and Olive Sauce)

Pollo Affogato (Chicken Braised in Tomato and Olive Sauce) ingredients

• 4 large bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 28 oz can crushed tomatoes
• 1 cup chicken broth
• 1/2 cup Kalamata olives
• 2 tbsp capers, drained
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil leaves
• to taste salt
• to taste black pepper

Watch how to make Pollo Affogato (Chicken Braised in Tomato and Olive Sauce)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pollo Affogato (Chicken Braised in Tomato and Olive Sauce)

1. Pat the chicken thighs completely dry with paper towels and season generously on all sides with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully add the chicken thighs, skin-side down, and sear for 6-8 minutes until the skin is deeply golden and crispy. Flip the chicken and sear for another 2-3 minutes on the other side, then remove from the pot and set aside.
3. Reduce the heat to medium, add the chopped medium yellow onion to the pot, and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 3 minced garlic cloves, 1 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes, cooking for an additional 1 minute until fragrant.
4. Pour in the 28 oz can of crushed tomatoes and 1 cup of chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the sauce to a gentle simmer.
5. Return the seared chicken thighs to the pot, nestling them into the sauce. Add the 1/2 cup Kalamata olives and 2 tablespoons drained capers around the chicken. Ensure the chicken is partially submerged in the sauce.
6. Cover the pot and reduce the heat to low. Simmer gently for 30-35 minutes, or until the chicken is tender and cooked through, reaching an internal temperature of 165°F (74°C).
7. Carefully remove the chicken from the pot and set aside on a plate. If the sauce seems too thin, increase the heat to medium-high and simmer, uncovered, for 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
8. Return the chicken to the pot. Taste the sauce and adjust seasonings with salt and pepper as needed. Garnish generously with fresh basil leaves before serving. This dish is excellent served with crusty bread or polenta.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.