Baked Chicken Thighs in Arrabbiata Sauce

• oil1 tbsp
• chicken thighs4
• red onion↗1

  sliced

• red pepper↗1

  seedless, sliced into strips

• chili powder↗1 щедра tsp

  generous

• garlic cloves↗2 великі

  pressed

• white wine↗200 ml
• canned cherry tomatoes2 g
• oregano↗3

  sprigs, plus extra for serving

• chicken broth↗150 ml
• fresh spinach↗200 g
• sugar↗дрібка

  pinch

• pasta300 g

Step-by-step instructions

1. 1

   Preheat oven to 200 °C (180 °C fan, gas 6). In a hot non‑stick skillet heat the oil over high heat, then season the chicken thighs and sear skin‑side down for 5 min until browned. Remove and set aside.

2. 2

   Add the sliced red onion and red pepper strips to the skillet and sauté for 10 min until softened. Then add chili powder and pressed garlic cloves, cook another minute. Pour in the white wine and simmer until the liquid reduces by half. Add the canned cherry tomatoes, oregano, chicken broth, spinach and a pinch of sugar. Bring to a gentle boil, simmer for 10 min, then season to taste.

3. 3

   Transfer the sauce to a medium baking dish, spread evenly. Arrange the chicken thighs in the dish and bake for 35‑40 min until the meat is cooked through. While baking, cook the pasta according to package instructions. Before serving, sprinkle the thighs with extra oregano and serve with the pasta.