Ingredients
- Chicken Thighs: 8 bone-in, skin-on chicken thighs – The heart of the recipe, providing rich flavor and staying incredibly moist during cooking. Bone-in and skin-on are crucial for maximum taste and texture.
- Olive Oil: ½ cup extra virgin olive oil – Essential for Mediterranean cooking, adding fruity notes and healthy fats while helping to crisp the chicken and sauté the vegetables.
- Yellow Onion: 1 large yellow onion, thinly sliced – Forms the aromatic base of the dish, adding sweetness and depth of flavor as it caramelizes.
- Garlic: 6 cloves garlic, minced – A cornerstone of Sicilian cuisine, garlic infuses the dish with its pungent and savory aroma, complementing the other Mediterranean flavors.
- Canned Diced Tomatoes: 28 ounces canned diced tomatoes, undrained – Provides the juicy, slightly acidic base for the sauce, contributing sweetness and moisture to the chicken. Look for good quality, preferably San Marzano if available.
- Kalamata Olives: 1 cup Kalamata olives, pitted and halved – Offers a briny, salty, and slightly fruity flavor that is characteristic of Sicilian cuisine, adding a delightful chewiness and complexity.
- Capers: ¼ cup capers, drained – Tiny bursts of tangy, salty, and slightly lemony flavor that cut through the richness of the chicken and add a distinctive Mediterranean zing.
- Dried Oregano: 2 tablespoons dried oregano – A classic Mediterranean herb that brings a warm, slightly peppery, and aromatic flavor that enhances the overall Sicilian profile of the dish.
- Dried Basil: 1 tablespoon dried basil – Adds a sweet, slightly peppery, and aromatic undertone that complements the oregano and other herbs, rounding out the Mediterranean flavor profile.
- Red Pepper Flakes: ½ teaspoon red pepper flakes (or more to taste) – Provides a subtle kick of heat that balances the richness and sweetness of the other ingredients, adding depth and complexity. Adjust to your spice preference.
- Salt: 1 ½ teaspoons salt, or to taste – Enhances the flavors of all the ingredients and seasons the chicken and sauce perfectly. Sea salt or kosher salt is recommended.
- Black Pepper: 1 teaspoon black pepper, freshly ground – Adds a pungent and earthy depth, complementing the salt and other spices, and enhancing the overall savory profile of the dish.
- Fresh Parsley: ¼ cup fresh parsley, chopped (for garnish) – Provides a fresh, herbaceous finish and a pop of color, brightening the dish both visually and flavor-wise.
- Lemon Wedges: For serving (optional) – A squeeze of fresh lemon juice at the end brightens the flavors even further, adding a zesty and refreshing touch.
Instructions
- Prepare the Chicken Thighs: Pat the chicken thighs dry with paper towels. This is a crucial step as it helps the skin crisp up nicely during cooking. Season generously on both sides with salt and black pepper. Don’t be shy with the seasoning – chicken thighs can handle it!
- Sauté the Aromatics: Heat the olive oil in a large, oven-safe skillet (cast iron works wonderfully) over medium-high heat. Once the oil is shimmering, add the sliced yellow onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes softened and translucent. Don’t let it brown too much at this stage; we want it sweet and tender.
- Add Garlic and Spices: Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the dried oregano and dried basil, and red pepper flakes, cooking for about 30 seconds more, until fragrant. Blooming the spices in the hot oil really releases their aromas and enhances the flavor of the dish.
- Sear the Chicken Thighs: Increase the heat to medium-high. Push the onions and garlic to one side of the skillet. Add the seasoned chicken thighs to the skillet, skin-side down. Sear the chicken for about 5-7 minutes per side, or until nicely browned and crispy. Don’t move the chicken around too much while searing; let it develop a good crust. This searing step is key for flavor and texture. If you are working in batches to avoid overcrowding the pan, remove the first batch of chicken and set aside, then sear the remaining chicken.
- Build the Sicilian Sauce: Once the chicken is seared on both sides, remove it from the skillet and set aside. Add the canned diced tomatoes (undrained) to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet – these bits, called “fond,” are packed with flavor and will enrich the sauce. Stir in the Kalamata olives and capers. Bring the sauce to a simmer, then reduce the heat to low.
- Return Chicken to the Sauce and Bake: Nestle the seared chicken thighs back into the skillet, skin-side up, arranging them so they are partially submerged in the sauce. Make sure the skin is still exposed so it can crisp up in the oven. Transfer the skillet to the preheated oven.
- Bake Until Chicken is Cooked Through: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The chicken should be tender and the sauce should have thickened slightly. The skin should also be beautifully crispy.
- Rest and Garnish: Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh chopped parsley.
- Serve and Enjoy: Serve the Sicilian-Style Chicken Thighs hot, directly from the skillet or plated individually. Offer lemon wedges on the side for squeezing over the chicken just before serving, if desired. Enjoy the vibrant flavors of Sicily!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 45g