Description
Savory Baked Chicken Arrabbiata is a comforting weeknight meal that features tender chicken legs baked in a spicy tomato and spinach sauce, served over perfectly cooked pasta. This flavorful dish combines the zing of chili flakes with the sweetness of cherry tomatoes and a hint of white wine reduction, making it a delightful, hearty option for dinner.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons olive oil (for frying)
- 4 pieces chicken legs (skin-on)
- 1 medium red onion (sliced)
- 1 medium red pepper (sliced)
- 1 teaspoon chilli flakes
- 3 cloves garlic (minced)
- 1 cup white wine (or chicken broth)
- 1 cup cherry tomatoes (halved)
- 1 teaspoon oregano (fresh or dried)
- 1 cup chicken stock (low-sodium)
- 2 cups fresh spinach (or kale)
- 1 teaspoon sugar (or honey/agave)
Pasta
- 2 cups pasta (any shape)
Instructions
- Preheat Oven: Preheat the oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the chicken later.
- Sear Chicken: Warm olive oil in a non-stick frying pan over medium heat. Place the chicken legs skin-side down and sear for about 5 minutes until the skin is golden brown and crispy. Remove and set aside temporarily.
- Sauté Vegetables: In the same pan, add sliced red onion and red pepper. Cook for about 10 minutes until they soften and release their natural sweetness.
- Add Aromatics: Stir in the chilli flakes and minced garlic. Cook for another minute until fragrant, making the sauce spicy and aromatic.
- Deglaze Pan: Pour in the white wine and simmer it for about 5 minutes until it reduces by half, which enhances the depth of flavor in the sauce.
- Add Tomatoes and Herbs: Mix in the halved cherry tomatoes, oregano, chicken stock, fresh spinach, and sugar. Allow the mixture to simmer for approximately 10 minutes until the spinach has wilted and the sauce has thickened slightly.
- Assemble for Baking: Transfer the sauce into a roasting tin, nestle the seared chicken legs into the sauce, ensuring they are partially submerged.
- Bake Chicken: Place the roasting tin in the preheated oven and bake for 35-40 minutes until the chicken is fully cooked through and the juices run clear.
- Cook Pasta: While the chicken bakes, cook the pasta according to package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked pasta and top with the baked chicken legs and generous spoonfuls of the spicy Arrabbiata sauce. Garnish with extra oregano if desired and serve hot.
Notes
- You can substitute kale for spinach if preferred.
- Use chicken broth instead of white wine for a non-alcoholic version.
- Adjust the amount of chili flakes to your preferred spice level.
- Ensure chicken is cooked to an internal temperature of 75°C (165°F) for safety.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
