Pollo Alla Salvatore Recipe

Marinate the chicken

Pat the chicken thighs dry with paper towels. In a large bowl combine 3 tbsp olive oil, minced garlic, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp crushed red pepper flakes, 2 tsp kosher salt and 1 tsp black pepper. Add the chicken and rub the marinade over each piece until well coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Bring chicken to room temperature for 15 minutes before cooking. This ensures even cooking.

Sear the chicken

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Remove excess marinade from the chicken (but do not dry completely). Place thighs skin side down and sear without moving for 5–7 minutes, until skin is deeply golden and crisp. Flip and sear the other side 3 minutes. Transfer chicken to a plate — it will finish cooking in the sauce.

Sweat the aromatics

Reduce heat to medium. If skillet is dry, add a touch more oil. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add a pinch of salt to help them sweat.

Deglaze and build sauce

Pour in 120 ml white wine (or 120 ml chicken broth) to deglaze the pan, scraping browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Add the chopped tomatoes (2 cups) and 240 ml chicken stock. Stir to combine.

Add briny elements and simmer

Stir in 2 tbsp capers and the halved green olives. Return the seared chicken to the skillet, nestling pieces into the sauce skin-side up. Bring to a gentle simmer, cover partially, and cook 12–15 minutes until the internal temperature reaches 74°C (165°F) and the sauce has slightly thickened.

Finish the sauce

Remove the lid, increase heat to medium-high and simmer 2–3 minutes to reduce and concentrate flavors if needed. Stir in the torn basil leaves, chopped parsley and lemon zest. Swirl in 1 tbsp butter for a glossy finish, if using. Taste and adjust seasoning with salt and pepper.

Serve the Pollo Alla Salvatore hot with crusty bread to mop up sauce or over cooked pasta or polenta. Spoon extra sauce and vegetables over the chicken. Garnish with additional parsley and a light dusting of grated Parmesan if desired.

Leftovers: cool to room temperature then refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat to avoid drying the chicken.