Description
This Savory Baked Chicken Arrabbiata is a comforting weeknight meal featuring tender chicken legs cooked in a spicy tomato and spinach sauce, served over pasta. The recipe combines a rich blend of chili flakes, garlic, and fresh vegetables with a hint of white wine, making it a flavorful and hearty dish perfect for family dinners.
Ingredients
Scale
For the 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)
For Serving
- 2 cups pasta (any shape)
Instructions
- Preheat Oven: Preheat your oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the chicken later.
- Sear Chicken: Warm the 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 the chicken and set aside temporarily.
- Sauté Vegetables: In the same pan, add the sliced red onion and red pepper. Cook for approximately 10 minutes, stirring occasionally, until the vegetables have softened.
- Add Aromatics: Stir in the chili flakes and minced garlic. Cook for an additional minute to release their fragrant aroma.
- Deglaze Pan: Pour in the white wine (or chicken broth) and simmer until the liquid reduces by half, about 5 minutes. This intensifies the flavors and adds depth to the sauce.
- Simmer Sauce: Add the halved cherry tomatoes, oregano, chicken stock, fresh spinach, and sugar to the pan. Continue simmering the sauce for about 10 minutes until the spinach wilts and the sauce thickens slightly.
- Prepare for Baking: Transfer the sauce into a roasting tin. Nestle the seared chicken legs into the sauce, ensuring they are partially submerged to absorb the flavors during baking.
- Bake Chicken: Place the roasting tin in the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked through and the juices run clear when pierced with a fork.
- Cook Pasta: While the chicken bakes, cook the pasta according to the package instructions until al dente. Drain well.
- Serve: Serve the baked chicken legs over the cooked pasta, spooning plenty of the flavorful arrabbiata sauce over the top. Garnish with extra oregano if desired and enjoy your comforting meal.
Notes
- You can substitute kale for spinach if preferred.
- For a milder dish, reduce or omit the chili flakes.
- Use chicken broth instead of white wine for a non-alcoholic version.
- Adding a pinch of red pepper flakes at the end can enhance the heat further.
- Fresh oregano adds a brighter flavor than dried but either works well.
- Ensure chicken is cooked to an internal temperature of 75°C (165°F) for safety.
