Monday, May 29, 2017

Chicken Arrabiata

Not the usual Memorial Day menu. I am sure it will warm up soon. Tonight we had my version of Chicken Arrabiata that I found on Saveur. I did not add the fresno chile or the garlic. The sauce was perfect. Definitely have bread with this one!

1 (3-4 lb.) chicken, broken down into 8 pieces
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
1 1/2 lb. multicolored cherry tomatoes
2 tsp. granulated sugar
1 red onion, thinly sliced
Salad, crusty bread, or pasta, for serving

Season chicken with salt and pepper. Heat oil in a 12-inch skillet over medium-high; working in batches, cook chicken, turning as needed, until browned, 12-15 minutes. Transfer to a plate and add tomatoes to skillet; season with salt, pepper, and sugar. Cook tomatoes, shaking the skillet, until they just begin to burst, about 5 minutes. Add the onions and cook until onion is soft, about 6 minutes more. Return chicken to pan and cook, covered, 5-7 minutes. Remove lid and cook, stirring and breaking up tomatoes, until the chicken is cooked through and the sauce has thickened slightly, about 18 minutes more. Serve with a salad, crusty bread, or pasta.

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