Braised Chicken All'Arrabbiata Recipe

Name: Braised Chicken All'Arrabbiata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole chicken legs, split into drumsticks and thighs; Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 large red onion, diced; 6 large garlic cloves, minced; 1 1/2 teaspoons crushed red pepper; 1 bay leaf; 1 large yellow bell pepper, diced; 1 small poblano, diced; 1 tablespoon tomato paste; 1 cup dry white wine; One 28-ounce can whole peeled tomatoes, chopped and juices reserved; 2 tablespoons red wine vinegar; 2 marjoram sprigs, plus 1 tablespoon chopped marjoram leaves

Servings: persons

6 whole chicken legs, split into drumsticks and thighs
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large red onion, diced
6 large garlic cloves, minced
1 1/2 teaspoons crushed red pepper
1 bay leaf
1 large yellow bell pepper, diced
1 small poblano, diced
1 tablespoon tomato paste
1 cup dry white wine
One 28-ounce can whole peeled tomatoes, chopped and juices reserved
2 tablespoons red wine vinegar
2 marjoram sprigs, plus 1 tablespoon chopped marjoram leaves

1
Preheat the oven to 400u00b0. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter skin side up.
2
Pour off all but 2 tablespoons of fat from the skillet. Add the onion, garlic, crushed red pepper and bay leaf and cook over moderate heat, stirring, until the onion is softened. Add the bell pepper and poblano and cook until softened. Stir in the tomato paste and cook for 1 minute. Add the wine and boil for 2 minutes, scraping up any browned bits from the bottom of the skillet. Add the tomatoes and their juices, the vinegar and marjoram sprigs and bring to a simmer.
3
Set the chicken legs in the skillet skin side up. Bake in the upper third of the oven for 35 minutes, until the chicken is cooked through. Discard the marjoram and season the sauce with salt and pepper. Garnish with the chopped marjoram and serve.
4
Serve with polenta

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 whole chicken legs, split into drumsticks and thighs, Salt and freshly ground black pepper, 3 tablespoons extra-virgin olive oil, 1 large red onion, diced, and more.

Yes, Braised Chicken All'Arrabbiata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken All'Arrabbiata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions