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0 from 12 votes

Chicken Fra Diavolo

Chicken fra diavolo with chicken thighs in a garlicky tomato sauce that gets its heat from long hot peppers and crushed red pepper flakes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 637 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 pounds chicken thighs trimmed of excess fat
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 1/4 cup olive oil divided
  • 1 28-ounce can plum tomatoes hand crushed or blender pulsed
  • 3 ounces tomato paste
  • 3 large long hot peppers seeded and chopped
  • 12 cloves garlic chopped
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 teaspoon crushed hot red pepper flakes see notes below
  • 3 tablespoons parsley minced

Instructions

    Cup of Yum
  1. Preheat oven to 375f and set the rack to the middle level.
  2. Heat a large oven-safe pan to medium heat. Pat the chicken very dry with paper towels and season with oregano, salt, and pepper on all sides. Place 2 tablespoons of olive oil into the pan and sear the chicken skin side down for 6 minutes, then flip and cook for 3 more minutes. Place cooked chicken on a plate and set aside. Work in batches and do not crowd the pan while searing.
  3. When finished cooking the chicken, turn the heat to medium-low and add the remaining olive oil and peppers. Cook for 5 minutes or until soft, then add in the garlic and cook for a few more minutes or until golden.
  4. Taste test the peppers. If they aren't too spicy add red pepper flakes to taste. Otherwise, omit the red pepper flakes and move on to the next step.
  5. Next, add the tomato paste and cook for about 5 more minutes stirring frequently. Then, add the wine and turn the heat to medium-high. Using a wooden spoon scrape the bottom to dislodge all of the brown bits. After 2 minutes add the plum tomatoes and the lemon juice and stir together. Bring the sauce to a simmer and cook for 5 minutes to reduce some of the liquid from the tomatoes.
  6. Place the chicken thighs into the pan skin side up and bake in the oven until cooked through. It should take about 30 minutes for the chicken thighs to reach 175f. Use a meat thermometer to make sure they are at least 175f.
  7. Remove the chicken once fully cooked and taste the sauce. Adjust salt and pepper to taste and mix in the parsley. Serve with grated cheese and crusty bread to mop up all of the sauce. Enjoy!

Notes

  • Chicken thighs should be cooked to at least 175f due to dark meat having more connective tissue that needs to break down. The exact cooking time will vary, so use an instant-read thermometer for precision.
  • Long hots are sometimes very spicy but occasionally have almost zero heat.  For this reason, adjust hot red pepper flakes to taste.
  • Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer.  Reheat in the oven at 350f until warmed through.

Nutrition Information

Calories 637kcal (32%) Carbohydrates 17.3g (6%) Protein 69.3g (139%) Fat 30g (46%) Saturated Fat 6.5g (33%) Cholesterol 202mg (67%) Sodium 826mg (34%) Potassium 1262mg (36%) Fiber 3.5g (14%) Sugar 12.3g (25%) Calcium 73mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 637

% Daily Value*

Calories 637kcal 32%
Carbohydrates 17.3g 6%
Protein 69.3g 139%
Fat 30g 46%
Saturated Fat 6.5g 33%
Cholesterol 202mg 67%
Sodium 826mg 34%
Potassium 1262mg 27%
Fiber 3.5g 14%
Sugar 12.3g 25%
Calcium 73mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.