Chicken Fra Diavolo

We've eaten Fra Diavolo in restaurants, both chicken and seafood. We both really like it so I've been on the lookout for a good recipe we could try at home. "Fra Diavolo" means Brother Devil. This dish receives it's name due to the heavy use of red pepper flakes in a tomato sauce.

I was watching Food Network and saw Giada De Laurentiis make Shrimp Fra Diavolo with Lemon Spaghetti. I just knew this would be a dish I would have to make soon. I didn't have any shrimp on hand but since we've had this as a chicken dish in restaurants, this would be how I make my dish.



Chicken Fra Diavolo

1 pound large chicken breasts, cubed in 1 inch cubes
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes (or more to taste!)
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the chicken in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the chicken and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the chicken to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the chicken and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.