Pollo All’ Arrabbiata
Ingredients:
3 lbs. Chicken thighs (cut)
5 T. Olive Oil
1 Small onion, finely diced
5 Cloves Garlic, minced
1 Red Chile Pepper, diced
3/4 cup dry white wine
1 ½ cups chopped tomatoes
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
1 t.dried Italian seasoning
Green onions, chopped for garnish
Method:
- Heat the olive oil in a heavy bottom pan large enough to hold all the pieces once browned, and once hot, brown half the chicken pieces on each side until golden brown over medium high heat.
- Brown the rest of the chicken pieces and then move all to a plate. Add the chopped onion to the pan and cook over medium heat until soft and translucent.
- Add the garlic and chile pepper to the pan and cook until fragrant. Add the wine to the pan and turn the heat up to high. Use a fork to scrape up any brown bits off the bottom of the pan, and cook until the wine has reduced by 1/3 volume.
- Return the chicken pieces to the pan along with the tomatoes, dried seasoning, and parsley. Season with salt and pepper and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 45 minutes.
- 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. Sprinkle with the chopped onions and serve immediately.