Chicken Arrabbiata

Like the pasta sauce, this chicken casserole packs a spicy punch. Serve with pasta or mash potato for a comforting weeknight meal.

Ingredients

3 tbsp olive oil

2 medium onions, halved and sliced

1 garlic bulb, separated into cloves

2 red chillies, deseeded and sliced

350ml red wine

350ml chicken stock

600g tomato, finely chopped

3 tbsp tomato purée

2 tsp chopped thyme

6 skinless chicken legs

chopped parsley, to serve (optional)

pasta or mash, to serve

Instructions

STEP 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.

STEP 2 Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. 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.

STEP 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.