Chicken all’Arrabbiata
Arrabbiata, meaning "angry" in Italian, refers to the fiery and flavorful sauce that defines this dish. Here, crispy chicken thighs are paired with a robust tomato sauce infused with the heat of both crushed red pepper and Calabrian chiles. The sauce, enriched with olive oil, shallots, and garlic, is perfect for roasting the chicken to tender perfection. Traditionally served with pasta, this bold and satisfying dish shines when paired with creamy polenta.
Ingredients
- Bone-in skin-on chicken thighs
- Olive oil
- Shallot finely minced
- Garlic cloves minced
- Crushed red pepper flakes
- Calabrian chiles or hot cherry peppers chopped
- Tomato paste
- Crushed or diced tomatoes
- Salt and freshly ground black pepper
- Polenta prepared for serving
- Fresh parsley chopped, for garnish
Instructions
- Step 1:
- Preheat your oven to 400°F (200°C).
- Step 2:
- Pat the chicken thighs dry with a paper towel, ensuring the skin is thoroughly dried for optimal crispness. Season generously with salt and pepper on all sides. Heat olive oil in an oven-proof skillet over medium heat. Once the oil shimmers, lay the chicken thighs skin-side down in the pan. Cook without turning for approximately 9 minutes, allowing the skin to become golden and crisp. Transfer the partially cooked chicken to a plate and set it aside.
- Step 3:
- In the same skillet, reduce the heat slightly and add the minced shallot, garlic, and a pinch of salt. Sauté until the shallot softens and the garlic becomes fragrant, about 2 minutes. Stir in the crushed red pepper and chopped Calabrian chiles, cooking briefly to release their flavors. Add the tomato paste, stirring continuously until it deepens in color, about 2 minutes.
- Step 4:
- Pour in the crushed or diced tomatoes along with their juices, scraping the skillet to incorporate any browned bits from the bottom. Season the sauce with additional salt and pepper to taste, and bring it to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld.
- Step 5:
- Remove the skillet from the heat and nestle the chicken thighs into the sauce, skin-side up. Ensure the thighs are well-coated in the sauce while leaving the crispy skin exposed. Transfer the skillet to the oven and bake for approximately 20 minutes, or until the chicken is fully cooked through and the sauce is bubbling.
- Step 6:
- Taste the sauce and adjust the seasoning or spice level, if necessary. Serve the chicken warm, spooned over creamy polenta, and garnish with fresh parsley for a vibrant finish.