Chicken Arrabbiata
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 920
- Total Fat
- 92 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 290 milligrams
- Sodium
- 880 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 58 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 25 min
Ingredients
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
Directions
- 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 ½ 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.