You've Never Had Chicken Thighs Like This Before

Today we're making chicken far diavolo. It's a twist on the very common shrimp fra diavolo recipe with the addition of long hot peppers and crispy chicken thighs. The full recipe for this spicy chicken dish is right below.

ALSO, WATCH THE ITALIAN BAKED CHICKEN AND POTATOES!

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CHICKEN FRA DIAVOLO INGREDIENTS:

3-4 pounds chicken thighs - trimmed of excess fat and patted very dry
1 1/2 teaspoons dried oregano
salt and pepper - to taste
1/4 cup olive oil
3 Long Hot peppers - seeded and chopped
10 cloves garlic - rough chopped
3 ounces tomato paste
1 teaspoon crushed red pepper - NOTE: taste test Long Hots before adding
1/2 cup dry white wine
1 (28) ounce can plum tomatoes - hand crushed or blender pulsed
1-2 tablespoons lemon juice
3 tablespoons parsley - minced

INSTRUCTIONS:

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 4-5 minutes, then flip and cook for 3 more minutes. Place cooked chicken in a plate and set aside. Work in batches and do not crowd the pan while searing.

3. When finished cooking the chicken turn the pan 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. Once golden add the crushed red pepper flakes.

4. Next, add the tomato paste and cook for 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 3 minutes add the plum tomatoes and the lemon juice and stir together.

5. Season the sauce with salt then place the chicken thighs into the pan skin side up and bake in the oven until cooked through. About 30 minutes or until the chicken reaches an internal temp of 165f.

6. Remove the chicken once fully cooked and sprinkle with parsley. Serve with grated cheese and crusty bread to mop up all of the sauce. Enjoy!

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[SipandFeast]

I should have cooked the thighs to 175-180f, but I was impatient. I didn't look impatient though, right?

[idchance]

I love that you use nearly whole garlic cloves in the recipe; they become so sweet and tasty when cooked down. Also appreciate your demonstrating techniques to prevent contamination -- so few cooking shows do that. especially when dealing with raw chicken or pork.

[Bosworth]

I love your videos because you don't dumb anything down but you also don't ever get too technical. You also don't spend too much time trying to make your videos anything other than a cooking a meal. No flashy edits that come across as pretentious. Keep up the great work.

[MHarenArt]

Thighs are my favorite part of the bird. Always tender, never dry. Beautiful recipe! Thanks for sharing.

[KentSurvival]

wow, im so glad i found your channel, watched so many videos already, you deserve so many more views!

[RickElphinstone]

Made this recipe tonight, exactly as shown, and it was EASILY the best Italian dish I've eaten in years. Hands down, the dish was restaurant quality. My family loved it, and we're already looking to use the sauce to make shrimp fra diavolo and even a veal parmigiana fra diavolo. Can not WAIT to try another recipe of yours!

[jannawurthen]

Love Love LOVE this channel! Besides the amazing recipes and awesome video quality, I really appreciate how you take your time out to read everyone's comments. Really gives this place a homey comfortable feel

[GPosner]

When I have a day that makes me question all the choices I’ve made in my life and I just need to feel good about life, I fire up one of your videos, pour a bourbon, sit back, relax and enjoy every moment of you cooking the food I love. Thank you🙏🙏🙏🥃

[alysonbuttonstone]

I love your calm and unfussy way of teaching. Really nice to see this recipe. Reminded me of a dinner in Gaeta long ago.

[rrialb]

I made this tonight; it was so delicious! Rather than discard all the fat trimminings from the thighs, I initially threw them in along with the thighs and rendered them down to cracklins. Flipped them and removed them when the thighs were done and discarded them (ate some, the crispy ones were AMAZING!). Didn't need to add additional Olive Oil because the trimmed off skin and fat I had rendered made up. So Good, thank you, keep inspiring us!!!

[cinurwe]

Seeing the cleanup is so refreshing. It's deliberately left out in all cooking videos, but I love seeing it.

[cyndisue]

I can't wait to make this dish! I've now made about 7 or 8 of your recipes & they've all been a big hit with the family! I love the ones I'm able to print! You're so much fun to watch.... thank you! 😊

[emmgeevideo]

You introduced me to Calabrian peppers. I use them all the time now instead of chili pepper flakes. It adds nice heat with a little more interesting flavor.

[Saltpepperskillet]

That crispy skin. Looks absolutely amazing!!

[helenaxcelson]

Just discovered your channel! I binge watched a whole bunch of your videos and really enjoyed them! I learned some great tips and really like how relaxed you are while cooking. Will be making quite a few of these recipes- especially the ragu. ❤️🙏❤️🙏

[SteveG]

Another very well prepared and presented recipe. Thanks. I use chicken thighs all the time. Love 'em.

[cynthiaking]

This is an exciting recipe that I can’t wait to make. My daughter and her friends will love this because some like it hot.
I grew up in an Italian family in Chicago, now living in the Great Northwest. Finding Italian ingredients isn’t easy.
Over the years I’ve learned to adjust. The outdoor hiking and camping ⛺️ are a worthwhile trade off.

[darvoid]

I've been watching this guy for years. He is very good at talking you through any recipe no matter how difficult you might think it is. Also, 165º is not enough for thighs IMO. 180-190 makes them fall apart tender every time and never dryed out either.

[alconway]

I've come back to this recipe so many times now. I just wanted to say I appreciate it, it's one of my favorite dishes to make, especially in bulk. Making it again tonight, for probably the 7th or 8th time

[lisamessiana]

Beautiful recipe! 🌟 LOVE all that garlic❣️🧄 Thanks so much👍