CHICKEN ARRABBIATA

Chicken arrabbiata image

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Provided by Sara Buenfeld

Time 1h15m

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium