Chicken Fra Diavolo

Ingredients

• 6 skin-on , bone-in chicken thighs
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small onion , chopped
• 1 hot red pepper , chopped
• 4 cloves garlic , minced
• 2 teaspoons Italian seasoning
• 1 teaspoon crushed red pepper flakes , or to taste
• 0.5 cups white wine
• 1 tablespoon tomato paste
• 1 can crushed fire roasted tomatoes , 14.5 ounce
• 1 tablespoon fresh basil , plus more for garnish
• 1 tablespoon fresh parsley
• 2 tablespoons shredded Parmesan cheese , or to taste

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   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.

3. 3

   In a large, oven-safe skillet, heat olive oil and butter over medium heat.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Sprinkle with minced fresh parsley and garnish with additional basil leaves, if desired. Top with shredded Parmesan cheese, to taste. Serve warm.