At a Glance
- Ben Lippett shares a braised chicken pizzaiola using pantry staples
- The Neapolitan-style dish pairs rich tomato sauce with crispy skin
- Leftovers transform into next-day spaghetti topping
- Why it matters: One recipe delivers two comfort-food meals with minimal effort
Daniel J. Whitman reveals how London chef Ben Lippett turns weeknight dinner into a two-meal triumph with his braised chicken pizzaiola, a dish that channels the spirit of Naples through simple ingredients most cooks already own.
What Is Pizzaiola?
“To cook something in the style of pizzaiola is to cook it in the style of a pizza maker,” Lippett explains. The technique braises meat, fish or vegetables in a garlicky tomato sauce scented with oregano and olive oil.
The result, he says, should taste “rich, soft and developed, and the chicken should be luxurious and pull apart.” Because the ingredient list relies on evergreen staples-tinned tomatoes, dried spices, garlic-the dish works any month of the year.
The Technique: Crisp Skin, Tender Meat
Lippett’s method starts on the stovetop and finishes in the oven. Bone-in thighs are salted, then seared skin-side down until the surface turns brown and crisp-a 15- to 20-minute undisturbed cook that renders fat and builds fond. After flipping, the chicken exits the skillet while vegetables and wine deglaze the pan.
A quick simmer with diced tomatoes and a twine-bound bundle of fresh oregano creates the braising liquid. The chicken returns, skin proud of the sauce, and bakes uncovered at 350° until the thickest portion hits 165°-about 15 minutes. A final blast under the broiler bronzes everything in roughly five minutes.
Pantry Stars and Fresh Finish
The sauce leans on castelvetrano olives for briny pops and red chile for gentle heat. Once the chicken rests, fresh mozzarella or burrata tears over the top, melting into the hot tomato gravy.
Lippett pairs the dish with creamy polenta, whisked together from water, milk and coarse yellow cornmeal in about 15 minutes. Butter enriches the porridge, while a final splash of liquid adjusts texture to taste.
Built-In Leftovers Strategy
“I like to make more than I need because the leftovers are great,” Lippett notes. The next day, shredded meat and sauce coat spaghetti for an instant second dinner.
Full Recipe
Serves: 4
Active time: 35 minutes
Total time: 1 hour 25 minutes
Ingredients
Polenta
- 2 ½ cups water
- 1 cup whole milk
- 1 cup coarse yellow cornmeal
- 2 Tbsp unsalted butter
- 1 tsp fine sea salt
- ¼ tsp black pepper
Chicken Pizzaiola
- 8 bone-in chicken thighs (6-8 oz each), patted dry
- 1 ½ Tbsp plus 1 ¾ tsp fine sea salt, divided
- 1 tsp olive oil
- 2 small red onions, finely chopped (about 1 ½ cups)
- 3 medium garlic cloves, thinly sliced
- 1 long red chile (such as Fresno), thinly sliced (about 2 Tbsp)
- 1 Tbsp fennel seeds
- ¾ cup (6 oz) dry white wine
- 1 (28-oz) can diced tomatoes, undrained
- 10 (6-in) oregano sprigs, tied into a bunch with kitchen twine
- 1 tsp black pepper, divided
- 1 cup pitted Castelvetrano olives (from 1 [19-oz] jar)
- 4 oz fresh mozzarella or burrata cheese
Step-by-Step
- Start the polenta: Whisk water, milk, cornmeal and 1 tsp salt in a large saucepan. Cook over medium heat, whisking occasionally, until thickened and cornmeal is tender, about 15 minutes. Whisk in butter and ¼ tsp pepper; adjust consistency with extra liquid if needed.
- Sear the chicken: Preheat oven to 350°. Sprinkle thighs all over with 1 ½ Tbsp salt. Drizzle oil into a large ovenproof skillet. Nestle chicken skin-side down in a single layer. Cook undisturbed over medium heat until skin is brown and crisp, 15-20 minutes. Flip; sear the second side about 3 minutes.
- Build the sauce: Transfer chicken to a plate, reserving drippings. Add onion and ¼ tsp salt; cook until translucent, 4-5 minutes. Stir in garlic, chile and fennel seeds; cook until fragrant, 2-3 minutes. Increase heat to medium-high, pour in wine and scrape up browned bits. Reduce by half, about 3 minutes. Add tomatoes, oregano bundle, ½ tsp salt and ¾ tsp pepper; bring to a boil.
- Braise: Return chicken, skin sticking out of the liquid. Scatter olives on top. Bake uncovered until a thermometer inserted into the thickest portion registers 165°, about 15 minutes.
- Broil and serve: Switch oven to broil. Broil until golden, about 5 minutes. Rest 10 minutes, then tear cheese over the skillet. Spoon over polenta.
## Key Takeaways
- One skillet yields crispy skin and silky sauce
- Pantry staples keep costs low year-round
- Next-day spaghetti built from planned extras
- Total oven time under 25 minutes
