Chicken Fra Diavolo
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Ingredients
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6 skin-on, bone-in chicken thighs
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salt and freshly ground black pepper to taste
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1 small onion, chopped
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1 hot red pepper, chopped
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4 cloves garlic, minced
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2 teaspoons Italian seasoning
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1 teaspoon crushed red pepper flakes, or to taste
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1/2 cup white wine, such as Pinot Grigio
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1 tablespoon tomato paste
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1 (14 1/2 ounce) crushed fire roasted tomatoes
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1 tablespoon minced fresh basil, plus more for garnish
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1 tablespoon fresh parsley
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2 tablespoons shredded Parmesan cheese, or to taste
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Preheat the oven to 375 degrees F (190 degrees C).
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Pat chicken thighs dry with paper towels, and trim away extra skin and excess fat. Season each chicken thigh with salt and pepper on both sides.
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In a large, oven-safe skillet, heat olive oil and butter over medium heat.
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When the butter is bubbling, add chicken thighs. Being careful not to crowd the skillet, work in batches to brown each thigh, 3 to 5 minutes per side. When all the thighs are browned, remove to a plate and keep warm.
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To the same skillet, add chopped onions and hot red pepper. Cook until the onions begin to soften, about 3 minutes. Add garlic, Italian seasoning, and crushed red pepper flakes and cook until garlic is fragrant, about 30 seconds.
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Stir in wine, add tomato paste, and cook about 3 minutes. Add crushed tomatoes and minced basil and cook until sauce thickens slightly, about 5 minutes. Nestle browned chicken thighs, skin side up, into the sauce, and add any accumulated juices.
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Place skillet in oven; bake until an instant-read thermometer reads at least 165 degrees F (74 degrees C) when inserted near the center of chicken thighs.
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Sprinkle with minced fresh parsley and garnish with additional basil leaves, if desired. Top with shredded Parmesan cheese, to taste. Serve warm.