Prep 10 min. Cook 25 min.
Chicken breasts soaked in a sumptuous pizza-like sauce with black olives makes this this dish rather unique.
Chicken Pizzaiola is a quick and easy recipe that was a popular choice in Italian restaurants in the 60’s. The dish takes its cues from the rich tomato topping that often make pizzas so addictive.
Now I am sure there are as many recipes for a pizzaiola sauce as there are pizzerias in Naples where the sauce supposedly originated but I have stuck to a simple one that was handed down to me by my aunt in Cairo who used to cook it for her Neapolitan husband. Capers, black olives and oregano makes this sauce true to its origins.
Serve the dish with small pasta like Penne, Sea Shell or Fusilli to catch the sauce but try it with saffron rice for a change. All you need to do is soak a pinch of saffron in a tablespoon of hot water. Let that soak for 10 minutes, then add the clear saffron infusion and strands to the water you will use to steam the rice.
Chicken Pizzaiola
by
Derek Farwagi
Equipment
- A 8"-10" skillet or frying pan
Ingredients
- 4 Skinless boneless chicken thighs (or two pieces of breast)
- Enough olive oil to cover the frying pan base
- 3 cloves of garlic, finely chopped
- 1 medium sized yellow onion, finely chopped
- 1 14.5 oz can of diced tomatoes
- 1 Tbsp tomato paste
- 1 tsp sugar
- ½ cup pitted black olives halved (Kalamata olives work well)
- 1 tbsp capers
- 1 tsp dried oregano
- salt and pepper to taste
- parmesan cheese (optional)
- a small handful of shredded basil (optional)
Instructions
The chicken
- Pat dry the chicken and flatten to about 1/4″ thickness. Cut in wide chunks and salt and pepper both sides.
- Cook in batches in moderately hot olive oil for about 1 1/2 minutes each side.
- Remove from the pan and set aside. (You may want to cover them so they stay moist and warm).
The sauce
- The frying pan will still have some oil and thigh juices but add some oil if necessary. On a moderate heat, cook onion until soft. About 2 minutes.
- Add the finely chopped garlic and cook for a minute more.
- Add the tomatoes, olives, capers, oregano, a teaspoon of sugar and a 1/4 cup of water and simmer for 15-20 minutes stirring occasionally. ( If sauce gets dry keep adding a little water).
- Add the cooked chicken thighs to the pan with the basil (if using), bring back to to simmer for a few minutes to warm them up.Plate with a dusting of grated Parmesan cheese.
Notes
This sauce also works well with veal escalopes.
Jacquie Wise
Sensational! It looks great, tastes amazing, and you make it so quick and easy! One effort made two meals for me. It’s lovely having something restaurant-quality to look forward to after a hard day’s work. I couldn’t believe how easy it was. Derek, thank you for expanding my repertoire and increasing my confidence. I now entertain friends more often, using your recipes and keep telling everyone about you.
Derek Farwagi
Thank you Jacquie. You are too generous. Glad you enjoyed it. Derek
Marina Fischer
This sauce really enhanced a boring chicken breast. The quantities give more than 2 portions. I froze the left overs and used later for a pasta sauce -perfect.