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Braised Chicken all’Arrabbiata

February 1, 2010

Are you tired of braised chicken dishes yet?   Sorry, but there are so many and they’ve all been appealing to me this

braised chicken all'arrabbiata

winter.  Plus, Greg loves them and it’s almost like I’m making something he likes more than once, even if it’s just close.  I did a new thing with this one, though, and served it over Parmesan corn polenta.  I’m not often drawn to polenta because it usually doesn’t have enough flavor to me.  I mean, polenta is really just yellow grits, and we all know grits are best with lots of cheese, so I made a special one that we really liked.  We ran out of polenta the first night, so I served this over pasta the next day and it was great.  If you’re not tired of braised chicken, try this dish- it’s got good heat.  This recipe is adapted from (I added some mushrooms) Food & Wine and serves 6.

Ingredients

6 whole chicken legs (drumsticks and thighs)

Salt and pepper for seasoning

3 T extra-virgin olive oil

1 large red onion, diced

6 large garlic cloves, minced

1 1/2 t crushed red pepper

1 bay leaf

1 large yellow bell pepper, diced

1 small poblano, diced

1 box cremini mushrooms, sliced

1 T tomato paste

1 c dry white wine

28-ounce can whole peeled tomatoes, chopped and juices reserved

2 T red wine vinegar

2 marjoram or oregano sprigs, plus 1 tablespoon chopped marjoram leaves

Directions:

Preheat the oven to 400 degrees.  Season the chicken with salt and pepper.  In a large ovenproof skillet, heat the oil until shimmering, then add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter and set aside.

Pour off all but 2 T 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, poblano and mushrooms and cook until softened, about 5 minutes.  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.  Add tomatoes and their juices, the vinegar and marjoram or oregano sprigs and bring to a simmer.

Set the chicken legs in the skillet skin side up. Bake, uncovered, 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.

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