Chicken is cooked in a fiery arrabbiata sauce in this recipe. Perfect over pasta or with plenty of bread to mop up all the sauce.
- 6 chicken legs, skin removed
- 600g tomatoes
- 2 onions
- 1 garlic bulb
- 2 red chillies
- 350ml each red wine and chicken stock
- 3 tbsp. tomato puree
- 2 tsp. freshly chopped thyme
- Salt and black pepper
Thinly slice the onions. Chop the tomatoes. Separate the garlic bulb into cloves. Deseed and thinly slice the chillies. Heat oil in a large, heavy saucepan and add the onions and garlic. Fry until the onions are softened and golden.
Add the chillies and fry for a minute or two. Add the wine and cook for a few minutes. Add the chicken stock, tomato puree, thyme, tomatoes and a good pinch of salt and pepper. Push the chicken into the pot so that it sits underneath the liquid then simmer for 45 minutes. Take the lid off, then turn the heat up high and cook for another 10 minutes or until the sauce thickens.