Chicken Arrabbiata
By Alli BerkeyPublished on February 14, 2020
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
We recommend serving this dish over polenta. You can substitute eight 5- to 7-ounce bone-in chicken thighs for the leg quarters, if desired. Good-quality olive oil makes a difference here. The anchovies add a background savory richness without tasting like fish; we encourage even nonfans to give them a try here. Be sure to remove the stems from the pepperoncini before mincing them. You can substitute Parmesan for the Pecorino Romano, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and pepper.
- Heat oil in Dutch oven over medium heat until just smoking. Add chicken, skin side down, and cook until skin is browned, about 9 minutes. Transfer chicken to large plate; set aside.
- Add onion, pepperoncini, and anchovies to now-empty pot. Cook until onion is just softened, about 3 minutes. Add tomato paste, garlic, and pepper flakes and cook until fragrant, about 1 minute. Stir in tomatoes, Pecorino, and remaining ½ teaspoon salt, scraping up any browned bits.
- Nestle chicken into sauce, skin side up, and bring to boil. Transfer pot to oven and cook, uncovered, until chicken registers 200 degrees, 35 to 40 minutes. Transfer chicken to serving platter. Stir sauce to recombine and spoon over chicken. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This “angry” chicken (arrabbiata means “angry” in Italian) gets its complex and bold bite from not just one spicy ingredient but three. We bloomed fiery red pepper flakes, bright and briny pepperoncini, and lots of garlic in a heavy dose of extra-virgin olive oil to build the base for an intense tomato sauce. Browning the chicken leg quarters first allowed us to cook the aromatics in the flavorful rendered fat and added complex chicken flavor to the sweet crushed tomatoes. Once we built the sauce, the chicken was returned to the pot to braise until cooked through and tender.
Before You Begin
We recommend serving this dish over polenta. You can substitute eight 5- to 7-ounce bone-in chicken thighs for the leg quarters, if desired. Good-quality olive oil makes a difference here. The anchovies add a background savory richness without tasting like fish; we encourage even nonfans to give them a try here. Be sure to remove the stems from the pepperoncini before mincing them. You can substitute Parmesan for the Pecorino Romano, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and pepper.
- Heat oil in Dutch oven over medium heat until just smoking. Add chicken, skin side down, and cook until skin is browned, about 9 minutes. Transfer chicken to large plate; set aside.
- Add onion, pepperoncini, and anchovies to now-empty pot. Cook until onion is just softened, about 3 minutes. Add tomato paste, garlic, and pepper flakes and cook until fragrant, about 1 minute. Stir in tomatoes, Pecorino, and remaining ½ teaspoon salt, scraping up any browned bits.
- Nestle chicken into sauce, skin side up, and bring to boil. Transfer pot to oven and cook, uncovered, until chicken registers 200 degrees, 35 to 40 minutes. Transfer chicken to serving platter. Stir sauce to recombine and spoon over chicken. Serve.
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