Chicken Escalope Arrabiata Sauce Recipes

CHICKEN ARRABBIATA

Chicken arrabbiata image

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Provided by Sara Buenfeld

Time 1h15m

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
2 medium onions, halved and sliced
1 garlic bulb, separated into cloves
2 red chillies, deseeded and sliced
350ml red wine
350ml chicken stock
600g tomato, finely chopped
3 tbsp tomato purée
2 tsp chopped thyme
6 skinless chicken legs
chopped parsley, to serve (optional)
pasta or mash, to serve

Steps:

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium

CHICKEN ESCALOPE & ARRABIATA SAUCE

CHICKEN ESCALOPE & ARRABIATA SAUCE image

Categories Pasta Tomato Fry Kid-Friendly Dinner Bacon Fall Spring Summer Winter

Yield 4

Number Of Ingredients 32

Ingredients

Fusili Lunghi (or other pasta)
20g Parmesan (or Pecorino), finely grated
For the Chicken:
4 Chicken Breast (pounded thin)
100g breadcrumbs
100g whole wheat flour
3 tbsp chili flakes
3 tbsp coriander (cilantro)
1 egg
100g milk
For the Arrabiata:
70g pancetta cubes
4 finely chopped shallots
1 can 400g plum tomato
1tsp oregano
1tsp basil
1tsp parsley
1tsp coriander
pinch salt
pinch garlic powder
3 tbsp chili pesto (recipe below)
1 chicken bouillon cube
1 cup of water
1 cup red wine
For the Chili Pesto:
70g tin of tomato puree
1 red chilli, deseeded and roughly chopped
25g pine nuts (or almonds)
1 plump garlic clove, crushed
Handful fresh flatleaf parsley leaves
125ml extra-virgin olive oil, plus extra for storing
20g Parmesan (or Pecorino), finely grated; extra to taste

Steps:

1. Make the Chili Pesto Put the tomatoes, chilli, nuts, garlic, parsley and oil into a food processor and blend to a paste. Season well and transfer to a bowl. 2. Prepare Chicken Whisk milk & egg in one bowl Mix breadcrumbs, herbs & flour in another bowl Dip chicken in milk mix and then dip in second bowl to cover with breadcrumb mixture 3. Prepare Arrabiata Heat saucepan to medium heat Add pancetta to grease the pan Add shallots, cook till just translucent Add can plum tomato Add all herbs Add water Break up tomato in pan with wooden spoon Add chicken bouillon Add wine Reduce, occasionally stirring - at least 30 mins 4. Start Pasta 5. Fry chicken Heat olive oil in a large frying pan until hot Brown chicken, both sides Cook until white at the center 6. Assemble & serve Pasta, Sauce, Chicken, Parmesan (or Pecorino) to taste

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