Chicken Arrabbiata

Total Time:
50 min
15 min
35 min

4 servings

  • 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 3/4 to 1 teaspoon red pepper flakes
  • 1/4 cup dry white wine
  • 1 15 -ounce can cherry tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1 bunch broccolini, trimmed
  • 4 1 -inch-thick slices ciabatta bread
  • 2 slices provolone cheese, halved
  • Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.

  • Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and 1/2 teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.

  • Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.

  • Photograph by Antonis Achilleos

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    00:00:19 - 0062542F1

    Not what you're looking for? Try:

    Curried Chicken Sandwich with Radicchio and Pancetta

    Recipe courtesy of Giada De Laurentiis