Chicken arrabbiata

Chicken arrabbiata

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(46 ratings)

Prep: 25 mins Cook: 50 mins


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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  • 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



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

  • 1 garlic bulb, separated into cloves



    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



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

  • 3 tbsp tomato purée
  • 2 tsp chopped 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)



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

  • pasta or mash, to serve



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


  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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Lorraine Fleming's picture
Lorraine Fleming
4th Jun, 2020
Just remember to remove the pan lid to thicken the sauce.
5th Apr, 2019
Really good - leave the chilli seeds in
Keely Morrison's picture
Keely Morrison
6th Jan, 2019
Bloody lovely!! I've just made this and scoffed the lot! Quite frankly wasn't going to put red wine in because I drank it instead. I used balsamic and a touch of honey. Honestly this was delish and a real hit for me...
24th Sep, 2016
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
5th Dec, 2015
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.
1st Nov, 2014
Easy to make and very tasty even when the chillies are left out.
16th Jun, 2014
Great, really tasty; added more veg, celery, red pepper and made more sauce to freeze.
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?
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.
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!!


1st Jun, 2016
Am i supposed to peel the garlic cloves?
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
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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