Frank’s passion for pizza ignited at a young age in his birthplace, Sicily. Inspired by his Italian roots, he started crafting pies as a child and eventually created a dedicated space in his backyard to share his pizza-making journey, complete with his handmade pizza oven. His backyard has since become a beloved gathering spot where friends and family come together to savor his delicious creations and enjoy good company. This journey has not only deepened his love for the craft but also connected him with a vibrant community of fellow pizza lovers and food enthusiasts. Instagram @uncle_franks_backyard_pizza
a little bit about the recipe
A hearty Italian classic with tender chicken, flavorful sauce, and fresh herbs.
TOTAL: 50m
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directions
Season the Chicken:
Pat the chicken thighs dry. Season both sides generously with Selefina salt, basil, garlic powder, onion powder, oregano, and pepper.
Prepare the Pan:
Heat the olive oil in a large skillet over medium heat. Lightly coat each chicken thigh with flour, shaking off any excess.
Sear the Chicken:
Place the chicken thighs in the skillet and cook for about 3 minutes on each side, or until both sides are browned. Note that the chicken won’t be fully cooked at this stage — it will finish cooking in the sauce later. Remove the chicken from the pan and set aside.
Cook the Vegetables:
In the same pan, add the sliced bell pepper and a pinch of Selefina salt. Sauté for 1-2 minutes, then add the sliced onion. Sauté until the onions are soft and translucent, about 3 minutes.
Add Garlic, Capers, and Olives:
Add the minced garlic, capers, and Kalamata olives to the skillet, stirring to combine. Cook for 1 minute until fragrant.
Deglaze with Red Wine:
Sprinkle in the crushed red pepper flakes and oregano, then pour in the red wine. Allow the wine to reduce by half, scraping any brown bits from the pan.
Add Broth and Tomatoes:
Pour in the chicken stock and San Marzano crushed tomatoes. Add a pinch of salt, parsley, basil, and additional onion powder and garlic powder. Stir well.
Simmer the Chicken:
Return the chicken thighs to the pan, ensuring they’re evenly coated in the sauce. Cover with a lid and reduce the heat to medium-low. Let the dish simmer for 35 minutes, allowing the chicken to cook through fully in the flavorful sauce.
Serve:
After 35 minutes, uncover the skillet and check that the chicken is tender and fully cooked. Garnish with fresh basil leaves and serve warm.
Greek oregano is popular and best known in America for its use in tomato sauces for pizza. However, its woodsy pungency can complement a variety of other savory meat and vegetable dishes.
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
These hot crushed red pepper flakes are bright red and are slightly larger than their mild counterpart. They have a pungent, spicy aroma and an intense, spicy flavor.
Dried parsley's subtle, muted flavor is best used as support for other herbs and spices and when the herb has time to infuse into the dish. Combine it with oregano and garlic for meatballs, stews, and vinaigrettes.
