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Chicken arrabbiata

Chicken arrabbiata

A star rating of 4.4 out of 5.52 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Healthy
Nutrition: per serving
low inkcal327
low insalt0.5g


  • 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


  • 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

Goes well with


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A star rating of 4.4 out of 5.52 ratings

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