Chicken alla pizzaiola (Chicken in tomato sauce)
The first time I made this chicken, I accidentally added too much salt and didn’t realize that the capers were already salty. It turned out a bit too intense, but I loved the combination of flavors and it stuck with me. Since then, I’ve tried this recipe about four or five times, pretty much every time I crave something simple with a sauce you can mop up with bread. It’s the kind of dish that doesn’t look spectacular on the plate, but in the end, you also wipe the pot with a piece of bread, you know how it is. Once, I left the chicken on the heat a bit too long and it got a little crispy on the edges, but let me tell you, it wasn’t bad at all; it actually added a better flavor to the sauce.
In terms of time, you spend about 15 minutes directly working on it (prepping, mixing, flipping) and another 30-35 in the oven, during which you can do something else. From these ingredients, you get two servings, the kind I make at home, not restaurant portions. I wouldn’t say it’s complicated; you need a minimum of patience, but even if you’re a beginner, you’ll manage without stress.
Clear ingredients for two servings:
- 2 chicken thighs (ideally with skin and bone, for better flavor, about 450-500 g in total)
- 3-4 cloves of garlic (you can use two if you’re not a fan; I add more because I like the flavor)
- 1 tablespoon of capers (I rinse them quickly since they’re quite salty, and chop them a bit)
- 1 teaspoon of dried oregano (it gives that specific flavor; don’t add more or it gets too strong)
- 400 g of tomato sauce (a classic can, not paste or thick puree)
- 1 tablespoon of oil (olive oil if you have it, sunflower oil if not)
- salt and pepper (to taste, but remember the capers)
- 1 bay leaf (optional; I added it and thought it worked well)
The chicken is the star of the show; everything revolves around it. The garlic makes it aromatic, the tomato sauce creates the entire sauce, and the capers and oregano give it personality. The oil helps brown the thighs, with salt and pepper to avoid blandness.
1. First, I take care of the chicken: I wash the thighs and pat them dry with a paper towel. I don’t debone or cut them; I leave them whole with the skin on.
2. In a small bowl, I mix a tablespoon of oil with a bit of pepper (I leave the salt for later). I crush the garlic with the flat side of the knife, then chop it finely so it sticks better to the meat. I rub the thighs with the oil mixed with pepper, then roll them well in the chopped garlic so it sticks everywhere. I don’t know why, but if you put the garlic directly on the meat before frying, the flavor comes out stronger. Many add it to the sauce, but I prefer it this way.
3. I heat a large non-stick pan or whatever I have on medium to high heat. I place the thighs skin-side down to brown nicely, and I try not to let the garlic fall into the pan. If some does, it’s okay, but ideally, it should stay on the meat.
4. I brown them well on both sides, about 7-8 minutes per side, until they develop a bit of a crust and smell delicious. I don’t poke them or move them too much so they cook evenly. If the pan gets dry, I add a splash of oil.
5. While the thighs are browning, I mix the tomato sauce with the chopped capers, oregano, and salt separately. I don’t add too much salt yet, just a pinch, as I’ll check at the end if it needs more. I also add the bay leaf if I’m using it.
6. After the thighs are browned, I pour the tomato mixture over them, covering them partially, not drowning them. If any garlic has fallen into the pan, I leave it there; I don’t gather it up.
7. I transfer everything to an oven-safe dish, or I leave it in the pan if it’s okay to put in the oven. I put it in the preheated oven at 180-190°C and leave it for 30 minutes. Occasionally, I check, and I might add a tablespoon of water if it evaporates too much.
8. When the meat is tender and the sauce has thickened (it shouldn’t be watery, but slightly thick), I take it out of the oven and let it rest for about 5 minutes.
9. I taste for salt and add more if needed. I remove the bay leaf (no one eats it).
In the end, I put everything in a deep bowl, pour sauce over the meat, and bring out the bread to mop it up because it’s a must. If you’re feeling fancy, sprinkle a bit of fresh herbs on top, but it’s not necessary.
I come back to this recipe quite often. It’s quick, doesn’t require any fancy ingredients or fuss, and works even when you’re not in the mood for complicated sides. I love that it’s the kind of dish you can eat directly with your hands if no one is watching. It’s great on chilly days and when unexpected guests drop by. The meat comes out tender, and the tomato sauce with oregano and capers has a strong flavor without needing anything sophisticated. Plus, you make it by eye; you don’t have to measure everything to the gram.
Useful tips, variations, and serving ideas
Useful tips:
- Don’t add too much salt at the beginning; the capers are salty enough, and you risk it being too salty.
- If you want crispy skin, brown it well at the start, then when you put it in the oven, place it skin-side up.
- If you have a pan that can go in the oven, it’s easier, and you won’t dirty another dish.
- The sauce needs time to thicken; don’t rush it.
- If you don’t like oregano, you can replace it with a bit of thyme or leave it out, but then it won’t have the same flavor.
Ingredient substitutions:
- You can omit the capers if you don’t have them or replace them with chopped olives (but don’t add too many, as they become too dominant).
- Instead of bone-in thighs, you can use chicken breast, but it cooks faster and isn’t as tender. Check it after 20 minutes in the oven to avoid drying it out.
- If you don’t want to use oil, you can add a splash of water while browning, but it won’t have the same flavor.
- You can replace the tomato sauce with canned tomatoes, crushed with a fork, but then let them simmer in the pan for two minutes before putting them in the oven.
Variations:
- You can also add a handful of sliced mushrooms to the sauce.
- For an extra kick, add chili flakes at the end.
- If you want a lighter version, use boneless, skinless thighs or breasts, but the texture will be different.
- For added flavor, you can toss in a sprig of rosemary when you put it in the oven (but don’t let the rosemary cook too long, as it can become bitter).
Serving ideas:
- It goes well with mashed potatoes, plain rice, or short pasta (penne, fusilli) over which you pour the sauce.
- With homemade bread, it’s a must to wipe up the sauce at the end.
- A summer salad with tomatoes and onions pairs perfectly alongside.
- For drinks, I prefer red wine, but a light beer or cold sparkling water works too.
Frequently asked questions
Can I make the recipe with other chicken pieces?
Yes, it works well with breasts or wings, but the cooking time differs. Breast meat should be checked sooner in the oven (about 15-20 minutes) to avoid drying out. For wings, you can leave them in for the same time as the thighs, maybe a bit longer if they’re large.
What if the sauce turns out too thin?
If you see that the sauce is too liquid at the end, leave the dish in the oven for a few more minutes without a lid. You can also put it on the stovetop over low heat to reduce it. If it’s too thick, add a tablespoon of water or even a splash of white wine.
What substitutions can I make if I can’t stand capers?
Just leave them out. You can try adding a few chopped green or black olives, or a bit of lemon juice for acidity. Even without anything extra, the recipe still works.
If I don’t have an oven, can I finish everything on the stovetop?
Yes, just keep the pan covered over low heat for about 25-30 minutes. Turn the meat halfway through to ensure it cooks evenly. The sauce will have a different consistency, but it will still be tasty.
Can I make more for more people?
Sure, just double or triple the quantities. It’s best not to overcrowd the meat in a small dish so it has room to brown. If you have more thighs, use a larger dish or cook in two batches.
Nutritional values (approximate, per serving from the two):
About 450-500 kcal per serving (with skin and bone). If you remove the skin or use breast meat, the fat and calories drop (down to about 350 kcal). Approximately: protein 28-30g, fat 23-25g, carbohydrates 10-12g (mostly from the tomato sauce). It’s a fairly balanced meal, with good protein, low carbohydrates, and moderate fats. The capers don’t add significant calories. If you’re on a diet and remove the skin, it’s quite light.
How to store and reheat
If you have leftovers, put the chicken with the sauce in a container and store it in the fridge. It lasts easily for two days; I’ve eaten it even after three. When reheating, the best method is on the stovetop over low heat, covered, possibly with a tablespoon of water if the sauce has thickened. It works in the microwave, but the meat might dry out. The chicken gains even more flavor the next day, so don’t hesitate to make extra. If you have leftover sauce and no more chicken, you can use it on pasta or on a slice of toasted bread for breakfast.
That’s it; the recipe is simple, without too much fuss, but it has personality, and you can never get bored of it.
We wash the chicken thighs and leave them whole. We chop the garlic finely. We coat the thighs with oil and pepper. Then we rub them well with the garlic. We heat a pan over the fire and place the thighs in it (trying to keep all the garlic on the thighs). We brown the thighs on both sides for about 15 minutes. In a small bowl, we put the tomato juice, finely chopped capers, salt, and oregano. We mix everything well. When the thighs are browned, we pour the tomato juice over them and put them in the oven for 30 minutes or until they are done.
I also added a bay leaf; in the original recipe, capers are used, but it turns out good even without them if you don't have any.
Ingredients: 2 chicken thighs, garlic, 1 tablespoon capers, 1 teaspoon oregano, 400 g tomato juice, 1 tablespoon oil, pepper, salt
