BAKED CHICKEN ARRABBIATA

Baked chicken arrabbiata image

Make this easy baked chicken arrabbiata with tomatoes, peppers and spinach for a simple midweek meal, then freeze any leftovers. Serve with pasta

Provided by Esther Clark

Time 1h15m

Number Of Ingredients 13

Ingredients

1 tbsp oil
4 skin-on chicken legs
1 red onion , sliced
1 red pepper , deseeded and sliced
1 heaped tsp chilli flakes
2 large garlic cloves , crushed
200ml white wine
2 x 400g cans cherry tomatoes
3 oregano sprigs, plus extra to serve
150ml chicken stock
200g fresh spinach
pinch of sugar
300g pasta

Steps:

Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 mins until golden brown. Remove and set aside.
Tip the onion and pepper into the pan and fry for 10 mins until softened. Add the chilli and garlic, and fry for another minute. Pour in the wine, then simmer for a few mins until the liquid is reduced by half. Tip in the tomatoes, oregano, stock, spinach and sugar. Bring to a simmer and cook for 10 mins. Season.
Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.

Nutrition Facts : Calories 589 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium