Prep Time:15 mins
Cook Time:1 hr
Total Time:1 hr 15 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 6

Calories 414

% Daily Value *
Total Fat 26g33%
Saturated Fat 8g41%
Cholesterol 200mg67%
Sodium 425mg18%
Total Carbohydrate 7g3%
Dietary Fiber 2g8%
Total Sugars 4g
Protein 38g75%
Vitamin C 44mg49%
Calcium 80mg6%
Iron 3mg14%
Potassium 637mg14%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 6 skin-on, bone-in bird thighs
  2. salt and freshly ground black pepper to flavor
  3. 1 tablespoon olive oil
  4. 1 tablespoon unsalted butter
  5. 1 small onion, chopped
  6. 1 warm crimson pepper, chopped
  7. four cloves garlic, minced
  8. 2 teaspoons Italian seasoning
  9. 1 teaspoon crushed purple pepper flakes, or to flavor
  10. half of cup white wine, which includes Pinot Grigio
  11. 1 tablespoon tomato paste
  12. 1 (14 half of ounce) overwhelmed fireplace roasted tomatoes
  13. 1 tablespoon minced clean basil, plus greater for garnish
  14. 1 tablespoon sparkling parsley
  15. 2 tablespoons shredded Parmesan cheese, or to flavor


Preheat the oven to 375 degrees F (190 tiers C).

    Pat hen thighs dry with paper towels, and trim away more skin and extra fats. Season every bird thigh with salt and pepper on both aspects.

    In a big, oven-secure skillet, heat olive oil and butter over medium heat.

    When the butter is effervescent, add fowl thighs. Being careful now not to crowd the skillet, work in batches to brown each thigh, three to five minutes according to aspect. When all of the thighs are browned, dispose of to a plate and keep heat.

    To the identical skillet, upload chopped onions and hot crimson pepper. Cook till the onions start to melt, about 3 minutes. Add garlic, Italian seasoning, and crushed crimson pepper flakes and cook dinner till garlic is fragrant, about 30 seconds.

    Stir in wine, add tomato paste, and prepare dinner about three mins. Add overwhelmed tomatoes and minced basil and cook until sauce thickens barely, about five mins. Nestle browned chicken thighs, pores and skin side up, into the sauce, and upload any amassed juices.

    Place skillet in oven; bake until an immediate-examine thermometer reads as a minimum one hundred sixty five levels F (seventy four levels C) when inserted near the middle of chook thighs.

    Sprinkle with minced fresh parsley and garnish with extra basil leaves, if desired. Top with shredded Parmesan cheese, to flavor. Serve warm.