Chicken Arrabbiata

Serving size: Serves 4

Cuisine type: Italian, Modern Australian

Cooking time: More than 1 hour

Special options: Heart friendly, Low Carb, Low fat

Course: Main

Favourite flavours: Chicken, Saucy

INGREDIENTS

¼ cup (60ml) extra virgin olive oil

1 red onion, cut into 8 wedges

4 chicken marylands (thighs and legs), about 1.2kg

1 bulb garlic, cloves peeled

150ml dry red wine

2 hot red chillies, chopped

2 punnets cherry tomatoes or two cans of cherry tomatoes, well drained

2 tablespoons chopped flat-leaf parsley

polenta, to serve

Soffritto base:

2 large cloves garlic, peeled and coarsely chopped 

50g fatty pancetta, cut into cubes

1 teaspoon fresh rosemary leaves

METHOD

To make soffritto, combine 2 chopped cloves garlic, pancetta and rosemary in a small processor and pulse until finely chopped. Alternatively, chop on a board with a sharp cook’s knife. 

Heat oil in a heavy-based saucepan over moderate heat, add soffritto and cook about 5 minutes or until pancetta fat runs, stirring frequently. Add onion, chicken and garlic cloves and cook for about 8 minutes, browning chicken on both sides.

Stir in wine and cook for 1 minute, then add chilli and tomatoes, and season to taste with salt and freshly ground pepper. Bring to a simmer, cover with a lid and cook gently for 40 minutes. The chicken is cooked if the liquid runs clear when a skewer is inserted between thigh and leg. Adjust seasoning. Sprinkle with parsley and serve in deep, heated plates, with polenta. 

TIP: You could serve chicken arrabbiata with a steaming bowl of penne as an alternative to polenta.