A rustic Italian chicken dish with capers, olives, and tomato — inspired by the bold, coastal flavors of Campania.
Our Products:
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La Fede Extra Virgin Olive Oil
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La Fede Italian Chopped Tomato with Basil
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De Nigris Balsamic Vinegar of Modena
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La Fede Green Queen Pitted Olives
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La Fede Capers in Salt
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Delizie Di Calabria Crushed Hot Calabrian Peppers
Ingredients:
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4 boneless, skin-on chicken thighs (or breasts)
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3 tbsp Extra Virgin Olive Oil
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2 cloves garlic, thinly sliced
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½ cup La Fede Chopped Tomatoes
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2 tbsp De Nigris Balsamic Vinegar of Modena (for balance and depth)
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¼ cup Italian green olives (pitted)
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1½ tbsp Capers in salt
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½ tsp Crushed Hot Calabrian Peppers
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¼ cup dry white wine or chicken broth
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Fresh parsley or basil, chopped
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Salt and black pepper to taste
Optional Upgrades:
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Urbani Truffle Salt (781301): to finish for earthy depth
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De Nigris Cherry or Rose Vinegar: for a sweeter twist
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Olive Oil: for drizzling before serving
Instructions:
1. Sear the chicken:
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Pat chicken dry and season with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken 4–5 minutes per side until golden brown.
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Remove and set aside.
2. Make the sauce base:
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In the same pan, reduce heat to medium.
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Add garlic and sauté until fragrant (30 seconds).
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Add chili paste, capers, and olives.
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Stir for 1 minute.
3. Deglaze and simmer:
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Pour in white wine (or broth) and De Nigris Balsamic Vinegar, scraping up any browned bits from the pan.
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Let it reduce slightly.
4. Add tomatoes:
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Stir in diced tomatoes and simmer for 5–7 minutes, until slightly thickened.
5. Return chicken:
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Nestle chicken back into the sauce.
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Spoon some sauce over each piece, reduce heat to low, and cover.
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Simmer for 10–15 minutes, until the chicken is fully cooked and tender.
6. Finish:
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Taste and adjust seasoning.
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For an elevated touch, sprinkle a pinch of Urbani Truffle Salt or drizzle a few drops of extra virgin olive oil just before serving.
