Pollo alla Pizzaiola (Chicken in 'Pizza Style' Tomato Sauce)

Pollo alla Pizzaiola (Chicken in 'Pizza Style' Tomato Sauce) ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic
• 0.25 cup dry white wine (optional)
• 28 oz crushed tomatoes (canned)
• 1 tsp dried oregano
• 0.25 tsp red pepper flakes (optional)
• 2 tbsp capers, drained (optional)
• 0.25 cup fresh basil leaves

How to make Pollo alla Pizzaiola (Chicken in 'Pizza Style' Tomato Sauce)

1. Pat the 1.5 lbs boneless, skinless chicken thighs thoroughly dry with paper towels, then season both sides generously with 0.75 tsp salt and 0.5 tsp black pepper.
2. Heat 2 tbsp olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken thighs and sear for 5-7 minutes per side, until deeply golden brown.
3. Remove the seared chicken thighs from the skillet and transfer them to a plate, leaving any rendered fat and browned bits in the pan.
4. Reduce the heat to medium. Add the 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. If using, pour in the 0.25 cup dry white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release all the flavorful browned bits. Let the wine reduce for about 1 minute.
6. Stir in the 28 oz crushed tomatoes, 1 tsp dried oregano, and 0.25 tsp red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally.
7. Return the seared chicken thighs to the skillet, nesting them into the simmering tomato sauce. Ensure the chicken is partially submerged.
8. Cover the skillet and reduce the heat to low. Let the chicken simmer gently in the sauce for 20-25 minutes, or until the chicken is fork-tender and cooked through to an internal temperature of 175°F for thighs.
9. If using, stir in the 2 tbsp drained capers during the last 5 minutes of cooking. Taste the sauce and adjust seasonings as needed.
10. Remove the skillet from the heat, sprinkle with 0.25 cup fresh basil leaves, and serve the Pollo alla Pizzaiola directly from the pan, spooning plenty of sauce over each chicken thigh.

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