Chicken arrabbiata

• olive oil↗3 tbsp tbsp
• medium onions↗2

  halved and sliced

• garlic↗1

  bulb, separated into cloves

• red chillies↗2

  deseeded and sliced

• red wine↗350ml ml
• chicken stock↗350ml ml
• tomato↗600g g

  finely chopped

• tomato purée↗3 tbsp tbsp
• chopped thyme2 tsp tsp
• skinless chicken legs↗6
• chopped parsley

  to serve (optional)

• pasta↗

  or mash, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.