Crispy Chicken in Garlicky Tomato Sauce

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 25 min
  • Yield: 4 servings
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8 small bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

2 tablespoons unsalted butter

1 medium yellow onion, chopped

6 garlic cloves, roughly chopped

1/2 teaspoon crushed red pepper flakes

1/4 cup dry white wine

One 26.46-ounce carton chopped tomatoes, such as Pomi

Two 3.8-ounce cans sliced black olives, drained

1 tablespoon fresh oregano leaves

3 tablespoons chopped flat-leaf parsley


  1. Preheat the oven to 375 degrees F.
  2. Sprinkle the chicken with salt and pepper. Heat the oil in a large braiser or high-sided saute pan oven over medium-high heat. Add the chicken skin-side down and cook, undisturbed, until golden brown, 3 to 4 minutes. Remove the chicken to a plate.
  3. Reduce the heat to medium-low and add 1 tablespoon butter along with the onions, garlic and crushed red pepper. Cook, stirring often, until softened, about 5 minutes. Add the wine and simmer until reduced by about half, about 3 minutes. Add the tomatoes, olives, oregano and the remaining tablespoon butter and bring to a simmer; season with salt and pepper.
  4. Nestle the chicken in the sauce skin-side-up and transfer to the oven. Bake until the chicken is just cooked through, about 40 minutes. Sprinkle with the parsley and serve immediately. 
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