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Pollo al Peperoncino #incucinaconvanyenaty #cook_together_20 #cookmypassion#cucinare #ingredientejolli #pollo#polloalpeperoncino # patatealforno#delicious #secondopiatto #carne #recipes #eat #yummy #yum #foodphotographer #foodblogger #cibo #food #foodinspiration #foodphotography #foodporn #foodphoto #fooditaly #italiafood #italianfoodbloggers #foodblogfeed #chicken #foodpornitalia #gustoitaliano#goloso Pollo al Peperoncino: A Flavorful Italian Classic

Pollo al Peperoncino

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large skillet or frying pan
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Wooden spoon or spatula
  • Serving platter

Ingredients
  

  • Ingredients
  • 4 chicken thighs bone-in, skin-on for more flavor
  • 2 tablespoons olive oil
  • 3-4 garlic cloves minced
  • 1-2 red chili peppers fresh, adjust to taste, chopped (or 1 teaspoon red pepper flakes)
  • 1/2 cup white wine or chicken broth for a non-alcoholic version
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Instructions
 

  • Method
  • Prepare the Chicken:
  • Rinse and pat dry the chicken thighs. Season both sides with salt and pepper.
  • Heat the Oil:
  • In a large skillet, heat the olive oil over medium-high heat.
  • Brown the Chicken:
  • Place the chicken thighs skin-side down in the hot skillet. Cook for about 5-7 minutes until the skin is crispy and golden brown. Flip and cook for an additional 5 minutes on the other side. Remove the chicken from the skillet and set aside.
  • Sauté the Aromatics:
  • In the same skillet, add the minced garlic and chopped chili peppers (or red pepper flakes). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  • Deglaze the Pan:
  • Pour in the white wine, scraping the bottom of the skillet to loosen any flavorful bits. Let it simmer for 2-3 minutes.
  • Cook the Chicken:
  • Return the chicken to the skillet, skin-side up. Cover and reduce the heat to medium-low. Cook for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Rest and Serve:
  • Once cooked, remove the skillet from the heat and let the chicken stand for about 10 minutes. This resting period helps the juices redistribute for more flavorful chicken.
  • Garnish:
  • Serve the chicken on a platter, drizzling the sauce from the skillet over the top. Garnish with fresh parsley and serve with lemon wedges on the side.
  • Variations
  • Herb Infusion: Add fresh herbs like rosemary or thyme for a fragrant twist.
  • Vegetable Addition: Toss in sliced bell peppers or zucchini in the skillet while sautéing the garlic for added nutrition.
  • Spiciness: Adjust the amount of chili to cater to your heat preference. You can also experiment with different chili varieties like jalapeño for a milder kick.