Monday, January 18, 2010

Chicken with Arrabiata Sauce - Adapted from Food and Wine

Arrabiata loosely translated from Italian means angry mood. This sauce has a definite hot edge to it. Of course, how hot is up to you. The only difference between this sauce and others we have had is the size of the diced vegetables. That too, you can very to suit. Start by browning chicken pieces in 3T olive oil. Remove the chicken and remove all but 3T of oil. Add a diced red onion, yellow bell pepper and pablano. Saute until the peppers are tender. Add 3/4t crushed red pepper, a bay leaf and 1/2t dry thyme. Stir until you can smell the herbs. Stir in 2 cloves minced garlic and 1-14 oz. can of tomatoes; they can be whole or diced. Return the chicken to the pot and place in a 300 degree oven for one hour. Serve the chicken and sauce with your favorite pasta. We like a shaped pasta to hold some of the sauce. Serve any type of wine you like from a crisp dry white to a big red and crusty bread.



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