The BBC Good Food logo
Chicken arrabbiata

Chicken arrabbiata

By
A star rating of 4.5 out of 5.50 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • 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
HighlightNutrientUnit
low inkcal327
fat13g
saturates3g
carbs9g
sugars7g
fibre3g
protein35g
low insalt0.5g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, September 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.50 ratings
Advertisement
Advertisement
Advertisement

Sponsored content