Chicken Arrabbiata
In this comforting chicken casserole recipe, tender chicken legs are simmered in a rich and flavorful red wine and tomato sauce until perfectly tender. The addition of onions, garlic, and red chillies adds depth of flavor to the dish, making it a satisfying meal perfect to enjoy with pasta or creamy mash. Garnish with fresh parsley for a burst of freshness.
— Constant Cookbook
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 tomatoes , finely chopped
- 3 tbsp tomato purée
- 2 tsp chopped thyme
- 6 skinless chicken legs
- chopped parsley , to serve (optional)
- pasta or mash, to serve
Instructions
- 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.
- 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.
- 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.
Cook Time
50M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 327 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.5 milligram of sodium
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