Name: Chicken Pizzaiola
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2½ pounds bone-in and skin-on chicken breasts (also known as split chicken breasts); 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons extra virgin olive oil; 4 medium or 2 very large garlic cloves peeled and smashed (but not chopped); 15 thin slices of pepperoni; ½ pound yellow onion cut into thick half slices; ¾ pound mixed bell peppers sliced into thick strips vertically (red, yellow, orange or green, any combination); ¼ cup stemmed and thickly sliced jarred pepperoncini, drained; 1 teaspoon dry basil; 1 teaspoon dry oregano; Pinch red pepper flakes; 1 28-ounce can crushed tomatoes (we like Pastene or Cento kitchen ready San Marzano); 1 cup water; 1 pound gemelli pasta, or your favorite pasta; 2 tablespoons fresh parsley chopped

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Chicken Pizzaiola

Yield: 4-6 servings 1x

Prep: 30 minsCook: 30 minsTotal: 1 hour

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Ingredients

2 1/2 pounds bone-in and skin-on chicken breasts (also known as split chicken breasts)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
4 medium or 2 very large garlic cloves peeled and smashed (but not chopped)
15 thin slices of pepperoni
1/2 pound yellow onion cut into thick half slices
3/4 pound mixed bell peppers sliced into thick strips vertically (red, yellow, orange or green, any combination)
1/4 cup stemmed and thickly sliced jarred pepperoncini, drained
1 teaspoon dry basil
1 teaspoon dry oregano
Pinch red pepper flakes
1 28–ounce can crushed tomatoes (we like Pastene or Cento kitchen ready San Marzano)
1 cup water
1 pound gemelli pasta, or your favorite pasta
2 tablespoons fresh parsley chopped

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Instructions

Preheat oven to 400 degrees.
Pat chicken breasts dry then coat both sides with the salt and pepper.
In a heavy bottomed oven proof pan or Dutch oven with tight fitting lid, heat oil over medium high to smoking hot.
Add chicken pieces skin side down about 3-4 minutes per side (three sides including standing on side). Cook in two batches so the chicken does not crowd the pan. Remove to a platter and hold.
Keep the burner on medium high and add garlic and pepperoni slices. Cook only long enough for the garlic to start to turn brown, about 1-2 minutes.
Immediately add onions and peppers and sauté for three minutes. Add pepperoncini, basil, oregano, pepper flakes, crushed tomato and water. Stir, and add chicken. Spoon sace over breats, cover pot and place in preheated oven and cook untouched for 30 minutes.
While chicken is cooking, plan to have pasta ready when chicken comes out so start the water and place dry pasta in water at about the 15 minute mark.
Remove pan from oven, stir and taste for salt and pepper and season if needed.
Drain pasta.
To serve, top cooked pasta with chicken and sauce and sprinkle chopped parsley over the top. Alternatively, if the breasts are very large (like ours were), remove bone and slice chicken breasts into thick slices before serving.

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