Pollo all’Arrabbiata
  • 8 small to medium Chicken Thighs (#1002304)
  • 5 Tbsp Olive Oil (#280398)
  • 1 small Onion, peeled & finely diced (#340032)
  • 5 cloves diced Garlic (#340051)
  • 1 Red Chile Pepper, finely minced
  • 3/4 cup dry White Wine
  • 1 ½ cups diced Tomatoes (#400990)
  • Salt & Pepper (#110600 & #450430)
  • ¼ cup chopped Fresh Parsley
  • 1 tsp Dried Italian Seasoning Mix (#450420) or Oregano (#450122)
To Serve
  • Green tops from Scallion Onions
  1. Heat the olive oil in a heavy bottom pan large enough to hold all the pieces. Cook the chicken over medium-high heat in batches to brown on each side until golden brown. Remove all browned chicken to a plate.
  2. Add chopped onion to the pan and cook over medium heat until soft and translucent. Add the garlic and chile powder to the pan and cook another minute or two or until fragrant. Add wine to the pan and turn heat up to high. Using a wooden spoon, scrape up any brown bits off the bottom of the pan and cook until the wine reduces by 1/3 volume.
  3. Return the chicken pieces to the pan along with tomatoes, dried seasoning and parsley. Season with salt and pepper and bring mixture to a boil. Reduce the heat to a simmer, cover and cook for about 45 minutes.
  4. Remove the cover and cook an additional 15 minutes. At this point the sauce should have thickened and the chicken should be so tender it falls off the bone.
  5. Alternately, at this point you could place the pan in an oven preheated to 325 degrees F and cook for 45 minutes, then uncover and cook another 15 minutes.
  6. To serve, place the chicken on a warmed platter and spoon the sauce over the top. Sprinkle with chopped onions and serve immediately.