Chicken arrabbiata

The name means ‘angry’ – and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

  • Prep:25 mins
    Cook:50 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 327
  • fat 13g
  • saturates 3g
  • carbs 9g
  • sugars 7g
  • fibre 3g
  • protein 35g
  • salt 0.5g


  • 3 tbsp olive oil
  • 2 medium onion, halved and sliced
  • 1 garlic bulb, separated into cloves
  • 2 red chilli, deseeded and sliced
  • 350ml chicken stock
  • 600g tomato, finely chopped
  • 3 tbsp tomato purée
  • 2 tsp chopped thyme
  • 6 skinless chicken leg
  • chopped parsley, to serve (optional)
  • pasta or mash, to serve
  • 350ml red grape


  1. Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

  2. Pour in the red grape, turn up the heat and allow it to bubble for 1 min. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

  3. Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

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