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chicken arrabbiata


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  • 8 skin on, bone in chicken thighs
  • kosher salt and freshly ground pepper
  • 3 tbsp olive oil
  • 1/4 cup dry white wine
  • 4 cloves garlic, thinly sliced
  • 3/4 - 1 tsp red pepper flakes
  • 15 oz can cherry tomatoes
  • 1/2 cup chicken broth


Preparation time 25mins
Cooking time 40mins


Step 1

season the chicken with salt and pepper. heat a lg skillet over med-high heat; add 2 tbsp olive oil. add the chicken skin side down and cook until browned and crisp, about 8 min. flip and continue cooking until browned on the other side, about 3 more min. remove to a plate and pour out the drippings.
add the remaining 1 tbsp olive oil, the garlic and red pepper flakes to the skillet. cook over med-high heat until the garlic is golden, about 1 min. add the wine and scrape up any browned bits from the bottom of the pan. add the tomatoes, chicken broth and 1/2 tsp and bring to a simmer. add the chicken skin side up and reduce the heat to med low. cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 min.

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