Description
This Savory Baked Chicken Arrabbiata is a comforting and flavorful weeknight meal featuring tender chicken legs baked in a spicy tomato and spinach sauce, served over pasta for a hearty and satisfying dish.
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.
- Sear Chicken: Heat olive oil in a non-stick frying pan over medium heat. Place chicken legs skin-side down and sear for about 5 minutes until the skin is golden brown and crispy. Then, 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 until they become soft and slightly caramelized.
- Add Aromatics: Stir in the chilli flakes and minced garlic. Cook for an additional minute until fragrant to build depth of flavor.
- Deglaze Pan: Pour in the white wine (or chicken broth), and simmer for about 5 minutes until the liquid reduces by half, intensifying the flavor.
- Add Tomatoes and Herbs: Mix in the halved cherry tomatoes, oregano, chicken stock, fresh spinach, and sugar. Let the sauce simmer for about 10 minutes until the spinach wilts and the sauce thickens slightly.
- Combine and Bake: Transfer the sauce to a roasting tin. Nestle the seared chicken legs into the sauce, ensuring they are partly submerged. Place the tin in the oven and bake for 35-40 minutes until the chicken is fully cooked and juices run clear.
- Cook Pasta: While the chicken bakes, cook the pasta according to package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked pasta and top it with the baked chicken and generous amounts of the spicy tomato sauce. Garnish with additional oregano if desired and enjoy your comforting meal.
Notes
- You can substitute kale for spinach depending on availability or preference.
- Use chicken broth instead of white wine for a non-alcoholic version.
- Adjust chilli flakes to your preferred spice level.
- Leftover sauce can be refrigerated for up to 3 days and used as a pasta or rice topping.
