Chicken all'Arrabbiata
Servings: people
This traditional Italian chicken all’arrabbiata is a rustic one-pan dish with bold, spicy flavors—just like my nonna used to make on warm summer nights in central Italy.
Ingredients
- 2 pounds chicken thighs and drumsticks, bone-in, skin-on
- 3 tablespoons olive oil
- 1 ounce pancetta or bacon, or lard
- 2 cloves garlic
- 2 sprigs rosemary
- ½ teaspoon red pepper flakes more or less to taste
- ½ cup white wine
- 1½ cups tomato puree or passata
- ½ cup pickled hot cherry peppers optional for extra spicy
- 2 tablespoons vinegar
- 2 tablespoons parsley chopped
- 1 teaspoons salt
- ¼ teaspoon black pepper
Instructions
- Aromatics: Finely chop 1 ounce pancetta, 2 cloves garlic, 2 sprigs rosemary, and ½ teaspoon red pepper flakes. Set aside.
- Sear: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place 2 pounds chicken thighs skin-side down in the skillet. Cook for about 4 minutes per side, seasoning both sides with salt and pepper as they cook, until nicely golden.Stir in the chopped pancetta-garlic-rosemary mixture and let it sizzle for 30 seconds.
- Deglaze: Pour in ½ cup white wine and scrape the bottom of the pan to release any brown bits. Let the wine simmer until it mostly evaporates, about 2–3 minutes.Add 1½ cups tomato puree, ½ cup water, and another pinch of salt and pepper. Stir to combine.
- Cook: Cover, reduce the heat to low, and simmer for 30–40 minutes, until the chicken is tender and cooked through (165°F / 75°C).Just before the chicken is done, stir in ½ cup pickled hot cherry peppers (if using) and 2 tablespoons vinegar. Simmer uncovered for a few more minutes to bring everything together. Garnish with chopped parsley.
Notes
SERVING TIPS
- 🌿 Traditional Sides: Bitter greens like sautéed spinach or chicory, rustic Umbrian flatbread (torta al testo), and roasted potatoes with rosemary are the most classic pairings.
- 🫓 Bread & Grains: Crusty bread, polenta, or hearty grains like farro make perfect bases to soak up the spicy tomato sauce.
- 🥗 Fresh Salads: Light, peppery salads with arugula or tomato add freshness and balance to the rich, savory chicken.
- Chicken thighs (bone-in, skin-on) → Boneless thighs or drumsticks work too. Chicken breast is fine—just don’t overcook it.
- Garlic cloves → Sub with ½ teaspoon garlic paste per clove.
- Pancetta → Unsmoked bacon or even prosciutto fat adds richness.
- Fresh rosemary → Use 1 teaspoon dried, or try thyme or sage.
- Red pepper flakes → Any chili flakes work. Calabrian paste or a chopped fresh chili for extra heat.
- Tomato purée (passata) → Crushed or mashed canned tomatoes work. Go easy on salt/vinegar if using marinara.
- Dry white wine → Broth or water + lemon juice works great.
- Salt & black pepper → Taste and adjust, especially at the end.
- Water → Sub with more wine or broth. Helps loosen the sauce.
- Pickled hot cherry peppers (optional) → Banana peppers, Calabrian chilies, or skip for less heat.
- Vinegar → White or red wine vinegar, cider vinegar, or lemon juice—adjust to taste.
- Go bone-in, skin-on – Juicier and richer; boneless thighs or drumsticks also work.
- Sear like you mean it – A deep golden crust = serious flavor.
- Chop or blend the base – Pancetta, garlic, rosemary, chili flakes—fine chop or blitz for max flavor.
- Deglaze with wine – Scrape up the brown bits with a splash of dry white.
- Use good tomatoes – Passata or blended San Marzanos make the best sauce.
- Control the heat – Start mild, add cherry peppers if you like it fiery.
- Simmer low and slow – Keeps the chicken tender and the flavors deep.
- Finish with vinegar – A splash at the end brightens everything.
- Don’t forget the mop – Bread, polenta, or torta al testo to soak up that sauce!
