Chicken in arrabbiata sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 920, total fat 92 G., saturated fats 17 G., proteins 58 G., carbohydrates 27 G., fiber 3 G., cholesterol 290 mg, sodium 880 mg, sugar 5 G.
Calories 920, total fat 92 G., saturated fats 17 G., proteins 58 G., carbohydrates 27 G., fiber 3 G., cholesterol 290 mg, sodium 880 mg, sugar 5 G.
Arrabbiata is a popular Italian tomato sauce, the name of which can be translated as "evil" due to its spiciness. The sauce's main ingredients are tomatoes, red pepper, garlic, and olive oil, while a splash of white wine and chicken broth enhances its flavor. To prepare this dish, chicken thighs are first pan-fried until golden brown on all sides, then finished in arrabbiata sauce. Serve with a juicy side of blanched broccolini (small broccoli on long stems) and toasted ciabatta slices topped with melted provolone cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (about 1.1 kg)
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 3/4 - 1 tsp red pepper flakes
- 1/4 cup dry white wine
- 1 can (425 g) of canned cherry tomatoes in their own juice
- 0.5 cups lightly salted chicken broth
- 1 bunch broccolini, trimmed
- 4 slices ciabatta, 2.5 cm thick.
- 2 slices provolone cheese, cut in half
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Recipes with similar ingredients: chicken thighs, cherry tomatoes, broccolini, provolone cheese, white wine, red pepper flakes, ciabatta bread
Cooking the dish according to the recipe:
- Season the chicken with salt and black pepper. Heat a large skillet over medium heat; add 2 tablespoons of olive oil. Add the chicken thighs, skin side down, and cook until golden brown, about 8 minutes. Flip and continue cooking until golden brown on the other side, about 3 minutes more. Transfer to a plate and discard any excess fat.
- Add the remaining 1 tablespoon olive oil, garlic, and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Pour in the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth, and 1/2 teaspoon salt and bring to a simmer. Add the thighs, skin side up, and reduce the heat to medium-low. Cover and simmer until the chicken is cooked through and the sauce has thickened slightly, about 15 minutes.
- Meanwhile, preheat the oven to broil. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Arrange the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil in the oven until the cheese is melted, 2 to 3 minutes. Divide the chicken among plates; drizzle with the sauce. Serve with broccolini and cheese toasts.
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