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Pollo in padella (chicken braised in the pan)
Pollo in padella (chicken braised in the pan)
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Italian pan-seared chicken with tomato, oregano, and olives.
Ingredients:
  • 35g plain flour
  • Pinch of dried oregano
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 20g unsalted butter
  • 18.20 gm olive oil
  • 1 onion, halved, sliced
  • 150ml dry white wine
  • 400g can chopped tomatoes
  • 22.20 gm tomato paste
  • 2 garlic cloves, thinly sliced
  • 20.00 ml salted capers, rinsed, drained (see Notes)
  • 100g mixed olives
  • 5.00 gm caster sugar
  • 40.00 ml freshly grated parmesan
  • 40.00 ml oregano leaves
Instructions:
  • Combine the flour with the fragrant dried oregano, and gently coat the chicken pieces with the seasoned flour.
  • In a large heavy-based frypan over medium heat, melt the butter with olive oil. Brown the chicken pieces in batches for 2-3 minutes on each side. Set the chicken aside after browning.
  • Discard any extra fat from the pan, then sauté the onion until golden, around 5 minutes.
  • Pour in the wine and bring it to a vigorous boil while stirring continuously. Let it boil for 2 minutes, then mix in the tomatoes, tomato paste, garlic, capers, olives, sugar, salt, and pepper. Ensure everything is well combined before adding the chicken back to the pan.
  • Simmer covered for 20 minutes until chicken is fully cooked. Sprinkle with Parmesan and fresh oregano before serving.

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