You've Never Had Chicken Thighs Like This Before
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- Опубліковано 2 гру 2021
- Today we're making chicken far diavolo. It's a twist on the very common shrimp fra diavolo recipe with the addition of long hot peppers and crispy chicken thighs. The full recipe for this spicy chicken dish is right below.
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CHICKEN FRA DIAVOLO INGREDIENTS:
3-4 pounds chicken thighs - trimmed of excess fat and patted very dry
1 1/2 teaspoons dried oregano
salt and pepper - to taste
1/4 cup olive oil
3 Long Hot peppers - seeded and chopped
10 cloves garlic - rough chopped
3 ounces tomato paste
1 teaspoon crushed red pepper - NOTE: taste test Long Hots before adding
1/2 cup dry white wine
1 (28) ounce can plum tomatoes - hand crushed or blender pulsed
1-2 tablespoons lemon juice
3 tablespoons parsley - minced
INSTRUCTIONS:
1. Preheat oven to 375f and set the rack to the middle level.
2. Heat a large oven-safe pan to medium heat. Pat the chicken very dry with paper towels and season with oregano, salt, and pepper on all sides. Place 2 tablespoons of olive oil into the pan and sear the chicken skin side down for 4-5 minutes, then flip and cook for 3 more minutes. Place cooked chicken in a plate and set aside. Work in batches and do not crowd the pan while searing.
3. When finished cooking the chicken turn the pan to medium-low and add the remaining olive oil and peppers. Cook for 5 minutes or until soft, then add in the garlic and cook for a few more minutes or until golden. Once golden add the crushed red pepper flakes.
4. Next, add the tomato paste and cook for 5 more minutes stirring frequently. Then, add the wine and turn the heat to medium-high. Using a wooden spoon scrape the bottom to dislodge all of the brown bits. After 3 minutes add the plum tomatoes and the lemon juice and stir together.
5. Season the sauce with salt then place the chicken thighs into the pan skin side up and bake in the oven until cooked through. About 30 minutes or until the chicken reaches an internal temp of 165f.
6. Remove the chicken once fully cooked and sprinkle with parsley. Serve with grated cheese and crusty bread to mop up all of the sauce. Enjoy!
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. - Навчання та стиль
I should have cooked the thighs to 175-180f, but I was impatient. I didn't look impatient though, right?
Why couldn't you taste the food over the pan?
I swear I could smell this through the screen YUMMY 😋
You did not sir....
@@dimebakepuron2388 some people have complained about him tasting the food over the pan. He's at home, not in a restaurant... it boggles my mind what some will complain about.
right who cares lol
I love your videos because you don't dumb anything down but you also don't ever get too technical. You also don't spend too much time trying to make your videos anything other than a cooking a meal. No flashy edits that come across as pretentious. Keep up the great work.
Thanks! I tried those edits when I first started and realized that's just not me or my personality. I like being myself, so that nobody can ever catch me in a lie or anything if that makes sense lol.
Thighs are my favorite part of the bird. Always tender, never dry. Beautiful recipe! Thanks for sharing.
Thighs are my favorite too!
I love that you use nearly whole garlic cloves in the recipe; they become so sweet and tasty when cooked down. Also appreciate your demonstrating techniques to prevent contamination -- so few cooking shows do that. especially when dealing with raw chicken or pork.
Thanks! I really appreciate the feedback.
wow, im so glad i found your channel, watched so many videos already, you deserve so many more views!
Same here!
I really appreciate it!
When I have a day that makes me question all the choices I’ve made in my life and I just need to feel good about life, I fire up one of your videos, pour a bourbon, sit back, relax and enjoy every moment of you cooking the food I love. Thank you🙏🙏🙏🥃
Wow. Thanks for the great compliment!
Love Love LOVE this channel! Besides the amazing recipes and awesome video quality, I really appreciate how you take your time out to read everyone's comments. Really gives this place a homey comfortable feel
Thanks! I try to read them all and reply to most. Appreciate you watching!
@@SipandFeast You are going to get too big to do that. And thats a good thing!
Made this recipe tonight, exactly as shown, and it was EASILY the best Italian dish I've eaten in years. Hands down, the dish was restaurant quality. My family loved it, and we're already looking to use the sauce to make shrimp fra diavolo and even a veal parmigiana fra diavolo. Can not WAIT to try another recipe of yours!
That sounds great with the veal parm. Glad you enjoyed it!
Seeing the cleanup is so refreshing. It's deliberately left out in all cooking videos, but I love seeing it.
I might experiment putting everything in one day. I am considering doing 15 minute dishes with a stop watch counter in real time. No editing for me, so that sounds great lol.
I love your calm and unfussy way of teaching. Really nice to see this recipe. Reminded me of a dinner in Gaeta long ago.
Thank you so much!
Just discovered your channel! I binge watched a whole bunch of your videos and really enjoyed them! I learned some great tips and really like how relaxed you are while cooking. Will be making quite a few of these recipes- especially the ragu. ❤️🙏❤️🙏
I can't wait to make this dish! I've now made about 7 or 8 of your recipes & they've all been a big hit with the family! I love the ones I'm able to print! You're so much fun to watch.... thank you! 😊
Thanks so much! Most of these videos will be made into print recipes for my website and vice-versa. It's something I want to have completely finished by next year.
@@SipandFeast that's so awesome! I'd love to create a folder to give to my daughters, along with your website & UA-cam connections, for them to watch as they cook along! My youngest daughter (LOL, she's 38) was born in Vicenza Italy, while we were stationed in Aviano Italy, and I think she'd love a notebook filled with your recipes!
I’m so glad I found your channel. I love your recipes and really enjoy how your videos are made. Please keep up the great work.
Thanks! I really appreciate it.
Wow! I am so going to make this! Your channel is one of my all-time favorites. Thanks for all the great recipes!
I really appreciate it. Hope you enjoy the recipe.
This looks amazing man great job.
Just found your channel. Watched a couple of videos and hit the subscribe button. Love the simplicity and ease - you make these dishes accessible to people. Everything looks delicious!
Thanks very much and welcome to the channel!
I made this tonight; it was so delicious! Rather than discard all the fat trimminings from the thighs, I initially threw them in along with the thighs and rendered them down to cracklins. Flipped them and removed them when the thighs were done and discarded them (ate some, the crispy ones were AMAZING!). Didn't need to add additional Olive Oil because the trimmed off skin and fat I had rendered made up. So Good, thank you, keep inspiring us!!!
Glad you enjoyed it and good use of the skin!
This is an exciting recipe that I can’t wait to make. My daughter and her friends will love this because some like it hot.
I grew up in an Italian family in Chicago, now living in the Great Northwest. Finding Italian ingredients isn’t easy.
Over the years I’ve learned to adjust. The outdoor hiking and camping ⛺️ are a worthwhile trade off.
I love your videos. Your obvious love for the food is engaging and I have tried several of your recipes and really liked the way they turned out.
Beautiful recipe! 🌟 LOVE all that garlic❣️🧄 Thanks so much👍
Thanks very much!
I started to prepare dinner following your recipes since I first watched the Chicago style chicken and potato. And then I bought more chicken thighs and potatoes to make Italien style chicken and potato and this one. Thank you so much, your recipes and videos are easy for us to make a tasty dinner everyday actually. I cant stop digging more from your channel.
Amazing recipe. Thanks so much. Absolutely love your videos.
Thanks so much!
Mate, your videos are fantastic! Thanks for the awesome content and great recipes!
Thanks a ton!
Love what you do and what you give.
Looks easy and yummy! Will definitely make this 😋
Another recipe I will try this weekend! Loving your work
Cannot get enough of your channel!!!! Amazing stuff!
Thank you so much!
that looks delicious. I will be trying this one. Thank you for sharing your cooking skills and knowledge
Thanks and I hope you enjoy it!
My answer to the question “I bet you’ve never had chicken thighs like this ?” is, “even better”.
That looks absolutely delicious…I love chicken thighs! Can’t wait to try it. Thank you Jim!
Thanks very much! I hope you enjoy it.
You introduced me to Calabrian peppers. I use them all the time now instead of chili pepper flakes. It adds nice heat with a little more interesting flavor.
I love the Calabrian paste. It's something I always have on hand and often just serve at the table.
Wow I'm so happy that I found You! Thanks 😉 😊 your receipts are amazing 👏 ❤
Thanks very much!
It's simple and looks so delicious.
It's so nice that you explained it in detail.
Thank you for the video!
Thank you!
Another fantastic recipe!
That crispy skin. Looks absolutely amazing!!
Thanks Justin!
I've come back to this recipe so many times now. I just wanted to say I appreciate it, it's one of my favorite dishes to make, especially in bulk. Making it again tonight, for probably the 7th or 8th time
Wonderful!! So exciting to see your channel growing!
Thank you so much!!
Fantastic recipe! Great program.
You truly do a great job. I love your videos
I really appreciate it!
Looks absolutely delicious 😋 😍 👌 😊
To be honest I’ve never heard of this sauce before but then again I’m from Vancouver and I’m not Italian. But thanks for this recipe. It’s giving me some ideas what I can make for the family. Also thanks for the advice for stainless steel pans as I never gotten used to using them at home.
Hope you enjoy using the stainless. I try to go over properly heating it in every video, because it's so important for dishes like this.
I love to cook and take great pride in my dishes but you are stepping it up…..ThNks
Dude… that looks so good. One of my favorite restaurants in Albuquerque make a Shrimp fra Diavolo that’s killer. Loved this adaptation. Gonna have to try making it soon.
Thanks and I hope you enjoy it!
Thanks, looks delicious. Will try this soon.
Another very well prepared and presented recipe. Thanks. I use chicken thighs all the time. Love 'em.
They are pretty much my go-to. I like both skin-on and boneless-skinless. Depends on the dish.
If you really like Chicken Thighs - try this - Sweet and sour Thighs. I make them in a 1/2 Aluminum Steam pan.
GET * thighs and trim them as normal. Put 1/2 bottle of Chinese sweat and sour sauce (From your Food store) in the bottom of the pan. put in Thighs and Pour I regular can of Pineapple over that with juice - any shape will be fine. Cover with foil and cook at 375 Degrees for about an hour, 15 minutes. NOW THIS IS THE HARD PART - take the cover off and if the chicken is all submerged - remove some of the liquid until the chicken shows. Raise the heat to 425 and put the chicken back into the oven uncovered to Brown. (!5-20 minutes). Sometimes I will also add a Corn Starch Slurry (2tbsp Water and I tbsp corn starch) to thicken the sauce before returning to the oven. THAT's it = tastes great.
I really enjoy your channel! Thanks for sharing your knowledge.
I appreciate it!
Excellent video, sir! Thank you for this memory from back home!
Glad you enjoyed it.
I love everything you make. Thank you so much and my family loves your food.
Thanks very much Richard!
Love this sauce, great job.
Extra sauce please!!😋 Looks delicious. Thank you for sharing this recipe with us.
What a great recipe to wake up to! Looks delicious!
Thanks very much!
Great idea Jim. 💡 Nice dish.
I know I've found a great cooking channel when I'm liking the videos long before they're finished. The other thing I know now is what I'm making for dinner tomorrow.
Thanks very much and welcome to the channel!
Best on a cold winter night, this is tm nights dinner! Great channel
I love your channel man, very chilled and relaxed.
I appreciate that!
Beautiful!
Thank you!
Beautiful! The more garlic the better for me! 💗💗 and with the lemon juice!!! 💗💗 OMG! ... Thank you!
Thank you very much!
Great presentation. Keep it up 👍
That’s a winner! Really enjoy your channel 👍🇮🇹
Thanks so much!
This dish looks delicious and I’m gonna try it out really soon since it’s appropriate for my diet
Thanks very much!
Nice presentation. So yummy
Can't wait to make this, great work as ever.
Thanks very much and I hope you enjoy it!
Thanks for sharing this recipe! I tried this recipe and hit it out of the park!
Great to hear!
Excellent as always.
I'll be making this... only I'll be tasting it over the pan.
haha. I hope you like it.
This recipe is fantastic!! I used Chianti because that’s all I had and served with linguine. This will definitely become a staple in my weeknight dinner rotation.
man, even though i couldn't replicate this recipe as a whole (for now) you inspired me to care more about my food, thanks
makes me want to start cooking lunch. thank you for sharing. I will have to put this in the chicken rotation for sure
I found during the beginning of the lockdown and MAN!!! I’m so stoked how this channel has grown. Food always looks bomb and when I have attempted a recipe it’s always been good and fun to make! Thanks again, I’m sure I speak for a lot of us.
I very much appreciate it!
Sip and Feast is a great ambassador of authentic Italian American cuisine.
Thanks very much!
Chicken thighs are the underrated piece of the bird. So much more flavor than the rest and you can get them cheap. Definitely my favorite. Can't wait to try this.
great stuff, looks good
Amateur cook I am but followed your recipe tonight and it was outstanding ! You make it easy to follow and great tip testing peppers before adding spice. Thanks
Awesome! Glad the recipe was a hit.
My favorite dish with shrimps! Definitely trying this recipe. Looks scrumptious! 😊
Thanks and I hope you enjoy it!
My husband is going to love this recipe🎉
Thanks and hope you both enjoy it!
Making this tonight, thanks 🙏
I made this, it was excellent, thank you.
This looks Delicious I will give it a Try, Thank you.
Hope you enjoy!
I love your channel. Having eaten in different cities in Italy, I always wanted to cook New York Italian as it’s the closest In America to authentic Italian I think. Your recipes are spot on easy to do and delicious too boot. Thank you and keep it up.
Thanks! The food I make is a reflection of what's popular here in New York. It's what I know the most about so it's easy for me to make the content without having to do much research. 80% of what I make is the food I've eaten my whole life.
HI. I discovered your channel a month ago and im hooked , been doing your recipes every week and love em...Thanks...Melbourne Australia
I'm glad you're enjoying all the recipes!
Yum... yet another delicious must-try recipe. Your recent one with the ground lamb, excellence! I am also addicted to your New York breakfast sandwich with a Boar's Head ham🍳 thanks again for sharing another delicious video!
Thank you very much. Glad you're enjoying the recipes!
@@SipandFeast I cooked professionally for 40 years, thank you for the inspiration.
Made this last week. I subbed Anaheim Peppers and threw in one sliced jalapeno and it was simple and DELICIOUS. Love the channel.
Really glad you enjoyed it!
I notice a New Zealand Sauv Blanc, cheers for your patronage mate!
You got it. I use sauvignon blanc pretty much always for when a recipe calls for dry white wine.
Your channel is really good man
Thank you very much!
I made this yesterday it was awesome,thanks Jim
Glad you enjoyed it!
Def giving this a try, looks amazing, nice vid!
Thanks and I hope you enjoy it!
@@SipandFeast It just came to me who you remind me of....Joey Bishop, yes?
I’m dying here on the train! -chefs kiss-Making this one too when I get home.
Hope you enjoyed it!
Looks really great chef.
Thank you so much
Great recipe! Thanks!
My pleasure.
I made this tonight Jim it was awesome thanks so much
Really glad you enjoyed it
As usual, looks very good.
I've been watching this guy for years. He is very good at talking you through any recipe no matter how difficult you might think it is. Also, 165º is not enough for thighs IMO. 180-190 makes them fall apart tender every time and never dryed out either.
I will definitely try this
Damn dude kick ass channel. You make it seem easy enough for everyone no matter what their skill level.
That's the goal here. There are just way too many channels over complicating everything for the homecook. Thanks for liking the channel!
Thank you for your recipe I will make it may God Bless 🙏
Impressed with the measurement on the wine. 👍🏻Dead on bro. Going to make this! Thanks.
Thanks and I hope you enjoy it!
I believe I will make this this weekend
Thank you my friend as always, 👍🍽️
Thanks for watching!
Can't wait to make this!
Hope you enjoy it!
That looks so delicious. New subscriber here.
Going to try this this weekend, you are awesome
Thanks so much! I hope you enjoy it.
@@SipandFeast did it! Family loved it & wants me to make it again! Printed the recipe so they can make it too when I have a night off from cooking! Really, so appreciate your recipe! Thanks so much! Going to donate thru patreon now.