Equipment
* optional
Ingredients
Chicken & Sauce
- 907 g chicken thighs, bone-in, skin-on
- 5 g fine sea salt
- 2 g freshly ground black pepper
- 30 ml extra virgin olive oil
- 100 g shallots, minced
- 6 garlic, minced
- 3 g red pepper flakes
- 27 g hot cherry peppers, chopped
- 17 g tomato paste
- 800 g crushed tomatoes
Garnish & Serving
- polenta, cooked
- fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1581 kcal
- Protein
- 52 g
- Carbohydrates
- 217 g
- Fat
- 47 g
- Fiber
- 9 g
- Sugar
- 12 g
- Sodium
- 1049 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 222 mg
- Potassium
- 1254 mg
- Calcium
- 113 mg
- Iron
- 5.0 mg
- Magnesium
- 94 mg
- Phosphorus
- 455 mg
- Zinc
- 3.7 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 43 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 4.5 mg
- Vitamin K
- 54 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.45 mg
- Niacin
- 13.3 mg
- Folate
- 47 mcg
- Water
- 364 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
Heat the olive oil in the oven-proof skillet over medium heat. Place the chicken thighs skin-side down in the hot skillet.
Cook the chicken, undisturbed, for approximately 9 minutes, or until the skin is golden brown and crispy and releases easily from the pan. Use a spatula to gently lift an edge of the chicken; it should release easily.
Remove the chicken thighs from the skillet and set them aside on a plate.
Add the minced shallots, minced garlic, red pepper flakes, chopped hot cherry peppers, and a pinch of salt to the skillet. Sauté for about 2 minutes, stirring frequently, until the shallots soften and the garlic becomes fragrant.
Stir in the tomato paste and cook for an additional 2 minutes, stirring constantly, until the paste darkens slightly and becomes fragrant.
Add the crushed tomatoes and stir to combine. Season with a pinch each of salt and pepper. Bring the sauce to a simmer, scraping the bottom of the pan to loosen any browned bits (fond). Simmer for 5 minutes.
Return the chicken thighs to the skillet, nestling them skin-side up into the sauce. Ensure the skin remains mostly exposed to the air.
Transfer the skillet to the oven and bake for approximately 20 minutes, or until the chicken is cooked through and the sauce has slightly thickened. The internal temperature of the chicken should reach 74°C (165°F).
Taste the sauce and adjust the seasoning and spice level with salt, pepper, or additional red pepper flakes, as needed.
Serve the chicken hot over a bed of freshly prepared polenta, garnished with chopped fresh parsley.
Chef's Notes
- For the best results, use bone-in, skin-on chicken thighs. They stay moist and develop delicious flavor.
- Adjust the spice level to your preference. Start with the amount of red pepper flakes specified and add more to taste.
- Freshly made polenta elevates the dish, but store-bought polenta can be used as a time-saving option.
Storage
Refrigerator: 3 days — Store chicken and polenta separately in airtight containers. Reheat chicken in oven to crisp skin, and polenta in saucepan with a touch of broth or water.
Freezer: 2 months — Freeze cooked chicken and sauce separately in freezer-safe containers for up to 2 months.
Reheating: Reheat chicken in a preheated oven at 175°C (350°F) until heated through and skin is crisp. Reheat polenta in a saucepan with a touch of broth or water, stirring frequently.
Troubleshooting
Chicken skin is not crispy
Cause:
Prevention:
Sauce is too thin
Cause:
Prevention:
Chicken is dry
Cause:
Prevention:
Cultural Context
Arrabbiata sauce is a classic Italian sauce, known for its spicy, tomato-based flavor profile. Combining this sauce with chicken thighs over polenta is a modern Italian-American adaptation of classic techniques and flavors.
