Chicken all’Arrabbiata
Published Oct. 30, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds bone-in, skin-on chicken thighs ( 4 to 6 thighs)
- Salt and black pepper
- 2tablespoons olive oil
- 1medium shallot minced
- 6garlic cloves, minced
- ½teaspoon crushed red pepper
- ¼cup chopped jarred Calabrian chiles or hot cherry peppers
- 1tablespoon tomato paste
- 1(28-ounce) can crushed or diced tomatoes
- Polenta, for serving
- Fresh parsley, for serving
Nutritional analysis per serving (4 servings)
695 calories; 48 grams fat; 12 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 43 grams protein; 1154 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees.
- Step 2
On a plate, pat chicken thighs with a paper towel until the skin is dry, then sprinkle generously with salt and pepper all over. Set an oven-proof skillet or pan over medium heat and add olive oil. When oil is hot, add chicken thighs skin-side down and cook, untouched, for 9 minutes. When the skin is crisped and releases from the pan, return thighs to the same plate and set aside. (The chicken will not be cooked through at this point.)
- Step 3
Add shallot, garlic, crushed red pepper, chopped chiles and a pinch of salt to the pan. Cook until the shallot is softened and the garlic is fragrant, about 2 minutes. Add tomato paste, stirring until the paste darkens, about 2 minutes. Add the tomatoes, their juices and a big pinch each of salt and pepper and bring to a gentle simmer. Cook, scraping the bottom of the pan to loosen any browned bits, for about 5 minutes.
- Step 4
Remove the pan from the heat. Tuck the chicken thighs into the pan, skin-side up, ensuring they are covered in tomato sauce. Bake in the oven until the chicken is cooked through, about 20 minutes.
- Step 5
Taste the sauce and adjust seasoning and spice level as necessary. Serve warm, over polenta, and garnish with fresh parsley.
Private Notes
Comments
I think the part about tucking the chicken thighs, "ensuring they are covered in tomato sauce" is wrong. That takes the crispy skin and makes it mushy, which defeats the whole point of skin-on chicken thighs. I think it should say, "immerse the chicken into the sauce as much as possible without getting sauce on the skin".
Good recipe but 1/4 cup of Calabrian chili peppers is insane. That’s 4 tablespoons of some serious heat. One tablespoon will bring a tear to your eye. Two is about all I’d use. Four is bordering on the absurd.
Step 4 instructs: "Tuck the chicken thighs into the pan, skin-side up, ensuring they are covered in tomato sauce" The accompanying photo show thighs sitting in the tomato sauce, but not covered by it, with skin largely exposed. Though food stylists understandably want to give dishes their best look, such an obvious disparity between the instructions and photo is confusing to cooks - not to mention that the texture of chicken baked with exposed skin will will differ from that covered in sauce.
This was very good, no notes!!!!
The chicken could've been cooked a bit longer (I'll call that a personal failure and not a recipe failure). The sauce is a keeper, though.
I cooked this exactly as written and it turned out perfectly. And even though I covered the skin with the sauce before cooking in the oven, it still had the flavor from cooking in the pan first, though I will try without submerging it next time.