Chicken all'Arrabbiata
Ingredients
Instructions
- 1
Preheat the oven to 400°F. Season the chicken with salt and pepper.
- 2
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, about 7 minutes.
- 3
Transfer the chicken to a platter skin side up.
- 4
Pour off all but 2 Tbsp of fat from the skillet.
- 5
Add the onion, garlic, crushed red pepper and bay leaf and cook over moderate heat, stirring, until the onion is softened.
- 6
Add the bell pepper and poblano and cook until softened.
- 7
Stir in the tomato paste and cook for 1 minute.
- 8
Add the wine and boil for 2 minutes, scraping up any browned bits from the bottom of the skillet.
- 9
Add the tomatoes and their juices, the vinegar and marjoram sprigs and bring to a simmer.
- 10
Set the chicken legs in the skillet skin side up.
- 11
Bake in the upper third of the oven for 35 minutes, until the chicken is cooked through.
- 12
Discard the marjoram sprigs and season the sauce with salt and pepper.
- 13
Garnish with the chopped marjoram and serve.
💡 Cook's Notes
Good way to serve Italian-style chicken with a great polenta.
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