Description
Savory Baked Chicken Arrabbiata is a flavorful Italian-inspired dish featuring tender chicken legs simmered in a spicy, aromatic tomato and spinach sauce, then baked to perfection. Paired with your favorite pasta, this comforting meal combines a rich blend of garlic, chili flakes, herbs, and white wine, offering a perfect balance of heat and savoriness that is sure to delight your taste buds.
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 chili 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: Set your oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the chicken and sauce.
- Sear Chicken: Heat 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 and set aside temporarily.
- Sauté Vegetables: In the same pan, add the sliced red onion and red pepper. Cook for about 10 minutes until they are softened and slightly caramelized.
- Add Aromatics: Stir in the chili flakes and minced garlic and cook for an additional minute to release their fragrant flavors.
- Deglaze with Wine: Pour in the white wine and allow it to simmer for about 5 minutes, reducing the liquid by half to concentrate the flavors.
- Add Tomatoes and Herbs: Mix in the halved cherry tomatoes, oregano, low-sodium chicken stock, fresh spinach, and sugar. Simmer the sauce for approximately 10 minutes until the spinach wilts and the sauce thickens slightly.
- Combine and Bake: Transfer the sauce into a roasting tin. Nestle the seared chicken legs into the sauce, ensuring they are partially submerged.
- Bake Chicken: Place the roasting tin in the preheated oven and bake for 35-40 minutes until the chicken is fully cooked and the internal juices run clear.
- Cook Pasta: Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked pasta, top with baked chicken legs, spoon over the savory arrabbiata sauce, and garnish with extra oregano if desired.
Notes
- You can substitute kale for spinach if you prefer a heartier green.
- White wine can be replaced by chicken broth for a non-alcoholic version.
- Adjust chili flakes to taste if you prefer milder or spicier dishes.
- Using skin-on chicken legs helps keep the meat juicy and adds flavor during baking.
- For gluten-free option, substitute pasta with gluten-free pasta varieties.
