“All’Arrabbiata” in Italian means “in an angry style,” and this one-skillet chicken dish packs a punch with a spicy sauce made from garlic, tomatoes and jalapenos.
Prep time 15 Min | Cook Time 50 Min | Serves 6
Ingredients
- 6 Chicken Thighs
- 6 Chicken Drumsticks
- Fine Sicilian Sea Salt, to taste
- Ground Black Pepper, to taste
- 3 tbsp Imported Extra Virgin Olive Oil
- 1 large Red Onion, diced
- 6 Whole Garlic Cloves, finely chopped
- 1 1/2 tsp Crushed Red Pepper
- 1 Bay Leaf
- 1 large Yellow Bell Pepper, diced
- 1 tsp Jalapeno Peppers Diced
- 3 tbsp Double Concentrated Tomato Paste
- 1 cup Dry White Wine
- 1 can Organic Tomatoes (28 oz), chopped with juices reserved
- 2 tbsp Red Wine Vinegar
- 2 Marjoram Sprigs, plus 1 tbsp of marjoram leaves, chopped
Directions
- Preheat oven to 400˚F and heat oil in a large skillet.
- Season chicken with salt and pepper, then cook chicken over medium heat until lightly browned on both sides, approximately 8 minutes.
- Transfer chicken to plate and set aside.
- Reserve 2 tablespoons of cooking liquid from the skillet.
- To the liquid, add onion, garlic, red pepper, and bay leaf.
- Cook over medium heat until the onion turns translucent, stirring frequently.
- Add yellow and jalapeno peppers and cook for approximately 2-3 minutes until tender.
- Mix in the tomato paste, cook an additional 3 minutes and then add wine to deglaze the pan.
- Let cook for about a minute, then add in tomatoes, vinegar, and marjoram sprigs.
- Bring to a simmer and cook for approximately 3 minutes.
- Place chicken in an oven-safe casserole dish and evenly pour contents of the skillet on top.
- Bake for 30 minutes on a center rack, or until chicken is cooked through.
- Remove marjoram and discard.
- Season with salt and pepper to taste, and top with chopped marjoram.
- Let stand for 3-5 minutes before serving.