• 1/4 cup Anna TIPO 00 Flour
  • Cento Fine Sicilian Sea Salt, to taste
  • Cento Ground Black Pepper, to taste
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • 8 Chicken Thighs
  • 1 Yellow Onion, chopped
  • 1 tsp Bellino Minced Garlic
  • Cento Crushed Red Pepper, to taste (optional)
  • 1/2 cup Dry White Wine
  • pinch of Cento Rosemary
  • 1/2 jar Cento Roasted Peppers (12 oz), drained
  • 1 can Cento Petite Diced Tomatoes (14.5 oz)
  • 1 cup Cento Imported Greek Seasoned Pitted Olives, drained and coarsely chopped


Season flour with salt and pepper. Dredge chicken in flour, patting off any excess. Heat oil on medium-high in a large, lidded skillet or Dutch oven. Sauté the chicken until golden brown for approximately 5 minutes, in batches if necessary so as not to crowd the pan. Remove chicken from pan and set aside, draining any excess oil from pan. Turn heat to medium; sauté onions, garlic, and crushed red pepper, if desired, until onions are softened. Add white wine and rosemary; cook about 2 minutes until wine evaporates. Increase heat to medium-high; add tomatoes, olives and peppers to pan, cook for about 2 minutes to blend flavors. Reduce heat to medium and add reserved chicken, salt, pepper, and any accumulated juices. Cook about 30-40 minutes, until chicken is cooked through. Transfer to serving platter and pour sauce over top. Serves 4-6.

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