Pollo Alla Pizzaiola

5 from 6 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 3 people


  • 370 g Chicken thighs 3 pcs. each approx.
  • Flour for rolling
  • 1 size Onion
  • 2 size Garlic cloves
  • 6 tbsp Olive oil
  • 800 g Tomatoes in pieces on the can
  • 2 tbsp Tomato paste
  • 100 ml Red wine / or white wine dry
  • 1 tsp easy go. Oregano, thyme, rosemary, dried basil each
  • 10 Piece Olives light and dark respectively
  • 0,75 tsp Pepper
  • 1 tsp Salt
  • 1,5 tbsp Sugar
  • 80 g Grated Parmesan



  • Skin the onion, dice large. Roughly chop the garlic. Drain the olives, cut in half crosswise. Grate the Parmesan. Peel the skin off the chicken legs, wash them cold (!) And pat dry. Then pepper and salt well all around, then roll in the flour and knock off any excess.
  • Preheat the oven to 200 ° O / bottom heat. Heat 4 tablespoons of olive oil in a roasting pan (or a large pan the size of the legs) and fry the floured legs well on both sides. Take out briefly, store temporarily. Put the remaining 2 tablespoons of olive oil in the roasting pan / pan, fry the onion and garlic and deglaze with the canned tomatoes. Bring to the boil while stirring in tomato paste and red wine. Then fold in all of the herbs and season well with pepper, salt and sugar.
  • When everything is well seasoned, place the legs with the flatter side down in the tomatoes and then cover with them. Slide the roasting pan / pan into the oven on the 2nd rail from below and let everything cook uncovered for 40 - 45 minutes. Measure the core temperature once after 40 minutes. For chicken thighs of this size, it should be 80 °. Then they are done, but not dry inside. When the temperature is reached, sprinkle the Parmesan thickly on the legs and let it gratin for 5 minutes with the grill function or 240 ° top heat.
  • A side dish goes wonderfully with roasted Chiabatta with olive oil and garlic ........... if you want to serve it with a leaf salad, you are welcome to do it. But it was enough without it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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