Name: Chicken arrabbiata
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 2 medium onions halved and sliced; 1 garlic bulb, separated into cloves; 2 red chillies deseeded and sliced; 350ml red wine; 350ml chicken stock; 600g tomato finely chopped; 3 tbsp tomato purée; 2 tsp chopped thyme; 6 skinless chicken legs; chopped parsley to serve (optional); pasta or mash, to serve

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Chicken arrabbiata

Chicken arrabbiata

Sara Buenfeld

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Serves 6

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.4 out of 5.58 ratingsRate

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Like the pasta sauce, this chicken casserole packs a spicy punch. Serve with pasta or mash potato for a comforting weeknight meal

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
2 medium onions

halved and sliced
1 garlic

bulb, separated into cloves
2 red chillies

deseeded and sliced
350ml red wine
350ml chicken stock
600g tomato

finely chopped
3 tbsp tomato purée
2 tsp chopped thyme
6 skinless chicken legs
chopped parsley

to serve (optional)
pasta

or mash, to serve

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Nutrition: per serving

kcal327

low
fat13g
saturates3g
carbs9g
sugars7g
fibre3g
protein35g
salt0.5g

low

Method

step 1

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
step 2

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
step 3

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

Recipe from Good Food magazine, September 2012

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A star rating of 4.4 out of 5.58 ratings

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