Serves 6
80 min
Chicken Arrabbiata
Recipe GLPRf1f117be88ca81
A rustic Italian braise featuring tender chicken legs simmered in a vibrant tomato and red wine sauce infused with garlic, fresh chillies, and thyme. The aromatic combination of onions and whole garlic cloves creates a deeply flavored, moderately spiced sauce that's naturally low in carbohydrates and perfect served over pasta or creamy mash.
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Ingredients
3 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 whole garlic bulb, separated into individual cloves (unpeeled)
2 red chillies, deseeded and sliced into rings
350 milliliters dry red wine
350 milliliters chicken stock
600 grams fresh tomatoes, finely chopped
3 tablespoons tomato purée
2 teaspoons fresh thyme, finely chopped
6 skinless chicken legs
Salt and freshly ground black pepper to taste
Fresh flat-leaf parsley, chopped (optional, for serving)
Directions
Heat the olive oil in a large, heavy-based pan over medium heat. Add the sliced onions and whole garlic cloves. Cook, stirring frequently, for about 10 minutes until the onions are softened and translucent. During the final minute of cooking, add the sliced red chillies and stir to combine.
Increase the heat to medium-high and pour in the red wine. Let the wine come to a boil and bubble vigorously for about 1 minute to cook off the alcohol. This step is important for flavor development.
Pour in the chicken stock, then stir in the finely chopped tomatoes, tomato purée, and chopped thyme. Season the sauce generously with salt and freshly ground black pepper to taste.
Nestle the chicken legs into the sauce, ensuring they are partially submerged in the liquid. Partially cover the pan with a lid (leave a slight gap for steam to escape) and reduce the heat to low. Simmer gently for 45 minutes, allowing the flavors to meld and the chicken to cook through.
Remove the lid and continue simmering for another 15 minutes. The sauce should reduce slightly and the chicken legs should be very tender and easily pierced with a fork. Check that the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Transfer the chicken and sauce to a serving dish. Scatter fresh chopped parsley over the top if desired. Serve hot alongside pasta or creamy mashed potatoes.
