Page 135 - 15-44 Feb 20 2019

Chicken Arrabiata

"This recipe may be made 2 days in advance and stored in the
refrigerator."

Main Dishes

Prep
38 min
Ready In
2 h 10 min

Bulletin
INGREDIENTS DIRECTIONS
10 pieces of chicken on the bone Preheat oven to 400° F. Heat oil over medium
ó FXS DOO SXUSRVH ÀRXU FDQ XVH heat in a large, deep saucepan, and have a large
potato starch or other gluten-free EDNLQJ SDQ UHDG\ QHDUE\ 3ODFH WKH ÀRXU DQG
ÀRXU some salt and pepper into a gallon freezer bag or
Kosher salt and black pepper to large bowl, and mix. Dredge the chicken in the
taste ÀRXU VKDNH Rϑ H[FHVV DQG EURZQ DERXW SLHFHV
3 tablespoons extra virgin olive oil at a time, until browned, about 5 to 6 minutes
1½ medium red onions, chopped per side. Place into the large baking pan.
DERXW FXSV When all of the chicken has been browned,
8 cloves garlic, roughly chopped scoop up and discard about 3 tablespoons of
1 red pepper, chopped into ½-inch the oil in the pan. Reduce heat to medium low.
dice Add the onions and cook for 5 minutes, stirring
1 Poblano pepper, seeds removed, occasionally. Add garlic, red peppers, Poblano,
chopped UHG SHSSHU ÀDNHV DQG ED\ OHDYHV DQG FRRN IRU
ò WHDVSRRQV UHG SHSSHU ÀDNHV another 5 minutes.
PRUH RU OHVV WR WDVWH Raise heat to high, add the white wine and stir.
2 bay leaves Cook for several minutes, stirring occasionally,
1 cup white wine until the wine has been reduced. Add the tomato
2 tablespoons tomato paste paste, canned tomatoes and juices, vinegar and
1 28-ounce can whole tomatoes, marjoram, and stir. Cook for 3 minutes. Pour
tomatoes cut up a bit over the chicken in the pan. Cover with heavy-
1 tablespoon red wine vinegar duty foil and bake for 1 hour. Uncover the pan
2 tablespoons fresh marjoram and bake for another 30 minutes.
leaves, chopped.

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