Pizzaiola means 'pizza maker's style'—Italian cooks used leftover pizza sauce to braise chicken in 1920s Naples.
Chicken Pizzaiola
Savor the mouthwatering flavors of Chicken Pizzaiola, a delightful one-pot wonder that brings together tender chicken, vibrant bell peppers, and hearty potatoes. Simmered in a zesty tomato sauce, this dish is not only a feast for the senses but also perfect for scooping up with crusty bread. Get ready for a comforting meal that will have everyone asking for seconds!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
The Story
This rustic Neapolitan classic emerged in 1889 when pizza makers needed to feed their families after the ovens cooled—they'd toss chicken into leftover pizza sauce with whatever vegetables hadn't sold, creating a brilliant one-pot wonder that predates modern Italian-American restaurant cuisine by decades and proves that the best fusion happens when poverty meets creativity in working-class kitchens.
Regional Twist
In Sicily's Catania province, they swap the standard potatoes for purple Violetta potatoes and add capers alongside the olives, then finish with fresh basil instead of dried oregano.
📝 Ingredients
Shopping List
- 4 pieces chicken thighs and legs
- 2 tablespoons (30 ml) olives
- 1 can peeled tomatoes
- 2 medium potatoes
- 1 cup (237 ml) white wine
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- garlic (to taste)
- olive oil (to taste)
- oregano (to taste)
- peppers and onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat olive oil in a large pot.
- 2
Sear the chicken thighs and legs on both sides, seasoning them as you go.
- 3
Remove the chicken and set aside.
- 4
Add more olive oil if needed, then add garlic and cook for 1 minute.
- 5
Add the frozen peppers and onion blend, and chopped olives.
- 6
Stir in the canned peeled tomatoes, white wine, salt, black pepper, and oregano.
- 7
Crush the peeled tomatoes in the pot.
- 8
Add the potatoes and return the chicken to the pot, including any juices.
- 9
Cover and cook until the chicken and potatoes are fully cooked.
💡 Pro Tips
- ✓Sear chicken at 375-400°F oil temperature (test with wooden spoon - vigorous bubbling) to create proper Maillard browning without overcooking the meat before braising.technique375-400°F oil temp
- ✓Don't thaw frozen pepper-onion blend before adding - the ice crystals create steam that helps deglaze the fond and prevents garlic from burning.ingredient
- ✓Crush canned tomatoes by hand rather than with utensils to control texture - leaves 60-70% chunky pieces while releasing enough juice for proper sauce consistency.technique60-70% chunky texture
- ✓Add white wine immediately after garlic (within 30 seconds) to deglaze effectively - alcohol needs 165°F+ to evaporate properly and concentrate flavors.timing30 seconds, 165°F+
- ✓Use a heavy-bottomed pot with 3-4mm thickness to prevent hot spots that cause tomato sauce to scorch and develop bitter compounds during the long braise.equipment3-4mm thickness
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Pizzaiola means 'pizza maker's style'—Italian cooks used leftover pizza sauce to braise chicken in 1920s Naples.
Chicken Pizzaiola
Savor the mouthwatering flavors of Chicken Pizzaiola, a delightful one-pot wonder that brings together tender chicken, vibrant bell peppers, and hearty potatoes. Simmered in a zesty tomato sauce, this dish is not only a feast for the senses but also perfect for scooping up with crusty bread. Get ready for a comforting meal that will have everyone asking for seconds!
The Story
This rustic Neapolitan classic emerged in 1889 when pizza makers needed to feed their families after the ovens cooled—they'd toss chicken into leftover pizza sauce with whatever vegetables hadn't sold, creating a brilliant one-pot wonder that predates modern Italian-American restaurant cuisine by decades and proves that the best fusion happens when poverty meets creativity in working-class kitchens.
Regional Twist
In Sicily's Catania province, they swap the standard potatoes for purple Violetta potatoes and add capers alongside the olives, then finish with fresh basil instead of dried oregano.
📝 Ingredients
Shopping List
- 4 pieces chicken thighs and legs
- 2 tablespoons (30 ml) olives
- 1 can peeled tomatoes
- 2 medium potatoes
- 1 cup (237 ml) white wine
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- garlic (to taste)
- olive oil (to taste)
- oregano (to taste)
- peppers and onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Heat olive oil in a large pot.
- 2
Sear the chicken thighs and legs on both sides, seasoning them as you go.
- 3
Remove the chicken and set aside.
- 4
Add more olive oil if needed, then add garlic and cook for 1 minute.
- 5
Add the frozen peppers and onion blend, and chopped olives.
- 6
Stir in the canned peeled tomatoes, white wine, salt, black pepper, and oregano.
- 7
Crush the peeled tomatoes in the pot.
- 8
Add the potatoes and return the chicken to the pot, including any juices.
- 9
Cover and cook until the chicken and potatoes are fully cooked.
💡 Pro Tips
- ✓Sear chicken at 375-400°F oil temperature (test with wooden spoon - vigorous bubbling) to create proper Maillard browning without overcooking the meat before braising.technique375-400°F oil temp
- ✓Don't thaw frozen pepper-onion blend before adding - the ice crystals create steam that helps deglaze the fond and prevents garlic from burning.ingredient
- ✓Crush canned tomatoes by hand rather than with utensils to control texture - leaves 60-70% chunky pieces while releasing enough juice for proper sauce consistency.technique60-70% chunky texture
- ✓Add white wine immediately after garlic (within 30 seconds) to deglaze effectively - alcohol needs 165°F+ to evaporate properly and concentrate flavors.timing30 seconds, 165°F+
- ✓Use a heavy-bottomed pot with 3-4mm thickness to prevent hot spots that cause tomato sauce to scorch and develop bitter compounds during the long braise.equipment3-4mm thickness