CHICKEN ARRABBIATA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
- Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
- Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.
Nutrition Facts : Calories 920, Fat 92 grams, SaturatedFat 17 grams, Cholesterol 290 milligrams, Sodium 880 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 58 grams, Sugar 5 grams
CHICKEN ARRABBIATA
The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
- Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
- Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
BRAISED CHICKEN ALL'ARRABBIATA
Steps:
- Preheat the oven to 400°. Season the chicken with salt and pepper. 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, 7 minutes. Transfer the chicken to a platter skin side up. Pour off all but 2 tablespoons 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 and poblano and cook until softened. 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 of the skillet. Add the tomatoes and their juices, the vinegar and marjoram sprigs and bring to a simmer. Set the chicken legs in the skillet skin side up. Bake in the upper third of the oven 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. Serve with polenta
BAKED CHICKEN ARRABBIATA
Make this easy baked chicken arrabbiata with tomatoes, peppers and spinach for a simple midweek meal, then freeze any leftovers. Serve with pasta
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 mins until golden brown. Remove and set aside.
- Tip the onion and pepper into the pan and fry for 10 mins until softened. Add the chilli and garlic, and fry for another minute. Pour in the wine, then simmer for a few mins until the liquid is reduced by half. Tip in the tomatoes, oregano, stock, spinach and sugar. Bring to a simmer and cook for 10 mins. Season.
- Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.
Nutrition Facts : Calories 589 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
BRAISED PORK ALL'ARRABBIATA
This spicy pork shoulder's long-simmered flavor is one you'll crave all season long. The browned pork shoulder braises with fire-roasted tomatoes, red wine and basil in the oven until it becomes fork-tender and breaks down into a rich ragù. The red-pepper flakes create a gentle heat, while basil adds sweetness. Serve over polenta or toss with tubed pasta, like penne or rigatoni. If serving with pasta, loosen the sauce with a little pasta cooking water to help the sauce coat the pasta.
Provided by Ali Slagle
Categories dinner, meat, one pot, sauces and gravies, main course
Time 2h
Yield 6 to 8 servings (about 7 cups)
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Season the pork all over with 2 teaspoons salt and 1 teaspoon pepper.
- In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes.
- Reduce the heat to medium-low. Add the garlic and red-pepper flakes to the oil and stir to combine. Add the tomatoes, red wine and basil. Stir to combine, season with salt and lots of black pepper, then bring to a boil over medium-high heat.
- Cover, then transfer to the oven and cook until the pork falls apart when prodded with a fork, 2 1/2 to 3 hours.
- Working directly in the pot, use two forks to shred the meat into long bite-size pieces. Stir the pork into the tomato sauce until it's evenly distributed. Ragù will keep refrigerated for 3 days or frozen up to 3 months.
More about "braised chicken allarrabbiata recipes"
BRAISED CHICKEN ALL'ARRABBIATA RECIPE - ROBERT HOLT - FOOD …
From foodandwine.com
5/5 Total Time 1 hr 30 mins
52 BRAISING RECIPES FOR SHORT RIBS, CHICKEN, AND MORE
From bonappetit.com
BRAISING RECIPES - FOOD & WINE
From foodandwine.com
BRAISED CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRAISED CHICKEN ALL'ARRABBIATA - BIGOVEN.COM
From bigoven.com
4.7/5 (3)Total Time 30 minsCategory Main DishCalories 297 per serving
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
BRAISED CHICKEN RECIPES - SERIOUS EATS
From seriouseats.com
BRAISED CHICKEN THIGH RECIPES
From allrecipes.com
CHICKEN ARRABBIATA WITH CREAMY CELERY-ROOT MASH | SUNBASKET
From sunbasket.com
BRAISED CHICKEN ALL'ARRABBIATA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED CHICKEN ALL'ARRABBIATA | HOSEA MCADOO | COPY ME THAT
From copymethat.com
BRAISED CHICKEN ALL'ARRABBIATA | BIGEYES | COPY ME THAT
From copymethat.com
BRAISED CHICKEN ALL'ARRABBIATA RECIPE - FOOD HOUSE
From foodguruusa.com
BRAISED PORK ALL’ARRABBIATA | WILLIAMS SONOMA
From williams-sonoma.com
BEST BRAISED CHICKEN THIGHS RECIPE - HOW TO MAKE BRAISED
From delish.com
CREAMY CHICKEN ALL'ARRABBIATA - SERVING DUMPLINGS
From servingdumplings.com
BRAISED CHICKEN ALL'ARRABBIATA | KEEPRECIPES: YOUR …
From keeprecipes.com
SPICY ARRABBIATA SAUCE RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CHICKEN PENNE ARRABBIATA - JO COOKS
From jocooks.com
You'll also love