Chicken arrabbiata

Chicken arrabbiata

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(21 ratings)

Prep: 25 mins Cook: 50 mins

Easy

Serves 6
The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal327
  • fat13g
  • saturates3g
  • carbs9g
  • sugars7g
  • fibre3g
  • protein35g
  • salt0.5g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 medium onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic bulb, separated into cloves
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 red chillies, deseeded and sliced
  • 350ml red wine
  • 350ml chicken stock
  • 600g tomato, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 tbsp tomato purée
  • 2 tsp chopped thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 6 skinless chicken legs
  • chopped parsley, to serve (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • pasta or mash, to serve
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

Method

  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.

  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.

  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.

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Comments, questions and tips

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wigwam1207
24th Sep, 2016
3.8
Was a hit with the family. I added a red and yellow pepper and some chorizo, and used chicken breasts instead of legs. Would advise using a good quality red wine to prevent any vinegary taste. Only issue was that I had to use cornflour to thicken as the sauce was still quite watery at the end of cooking
SIMOSimo
5th Dec, 2015
5.05
Very easy to cook and very tasty. I didn't have wine and used balsamic vinegar and honey instead. Can't wait to try it with wine.
rhapsodyinc
1st Nov, 2014
5.05
Easy to make and very tasty even when the chillies are left out.
dianasparkler
16th Jun, 2014
5.05
Great, really tasty; added more veg, celery, red pepper and made more sauce to freeze.
Jodysheff
10th Jun, 2014
Not letting me rate but is a 5 for taste but a 3 for how it looked. The red wine made it really dark and not something I would serve to guests but was ok for me and my partner. Left the seeds in the chilies so it had a kick and could have done with one more. Maybe more tomatoes would lighten it up?
LEChase
11th Mar, 2014
Really tasty - added 2 chicken legs and 2 thighs with the same amount of sauce which I would say was about the right amount for 4 servings. Partner and I both loved this and will be making it again.
pipsipops
21st Oct, 2013
FANTASTIC! Made this for my husband and brother and it went down a storm. My hubby who doesn't really like pasta complimented the dish many times and my brother said it was restaurant standard! I didn't have any red wine so I added half a tsp of red wine vinegar and half a teaspoon of sugar to take away the acidity of the vinegar. I also topped with a few shavings of Parmesan. A really great dish that would be ideal for a dinner party. I can't wait to make it again!!
lindacurson
27th Sep, 2013
Really tasty recipe - and easy to make.
aleadbet
21st Sep, 2013
Unlike others, I was disappointed with how this recipe turned out. It's like it was almost really tasty, but just not quite there - and we used a lot of fresh ingredients straight out of the garden. The main complaint we had was that the sauce was too watery- maybe more tomato purée would help? I did like the red wine in it and the whole garlic bulb added good flavour too. But it wasn't spicy and the chicken was only ok- not bad but not spectacular. I think I would incorporate the wine and garlic into my regular tomato pasta sauce, but not sure I would make this particular recipe again.
geordielass78
26th Apr, 2013
5.05
Very good arrabbiata recipe - extremely tasty. I fried the chicken off at the start and added a red and a yellow pepper and some black olives (as other arrabbiata recipes use them) and didn't reduce down at the end but just cooked it for a bit longer to intensify the flavours without losing the sauce (I wanted plenty of sauce for pasta). Has a subtle, velvety texture which still has plenty of taste. For those who say they may add some chilli powder for extra kick, why not just try leaving the chilli seeds in - I only removed them from one of the chillies and the sauce only had a little bit of kick, but leaving both in should make it fairly spicy.

Pages

DellienotDelia
1st Jun, 2016
Am i supposed to peel the garlic cloves?
Jodysheff
10th Jun, 2014
This tasted fantastic but looked awful! In the photo it's a nice bright red, but mine ended up a dark red from the wine. Only thing I changed was leaving the seeds in the chilies to give it a kick so is there anything I can do to make it less dark? It ended up looking similar to a spag bol.
goodfoodteam's picture
goodfoodteam
27th Jun, 2014
Hi there, it shouldn't have gone very dark, did you perhaps over reduce the sauce. If you would like a lighter colour then use white wine instead, the flavour will still be lovely. Thanks.
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