Chicken Arrabbiata Serves 4

Chicken in a spicy Italian red sauce, served with cheesy polenta, and sautéed wild mushrooms

This is the sixth recipe from Cooking Space.

This week we’re traveling southeast from Spain to a country not far away, with equally as rich, pervasive, diverse and influential a food culture: Italy. 

I’m excited to share my take on the classic chicken arrabbiata. Similar to marinara sauce, but with a bit more of a kick, if you love traditional red-sauce Italian food and a touch of spiciness, this recipe is for you. The ingredients are familiar, so it’s easy to make, but they combine beautifully to create a perfect pairing of spicy and savory, then we’ll bake the chicken slow and low, giving all the flavors plenty of time to marry.

While the chicken is baking, we’ll make an easy, yet delicious, polenta with two classic Italian cheeses - the aromatic, rich and creamy taleggio, and the bold, tangy and nutty parmesan.

Finally, we’ll bring it all together by sauteeing three kinds of wild mushrooms - cremini, shiitake, and oyster.

Preparation

Prepare the chicken

  • In a skillet over mid high heat, sear the chicken pieces in oil on each side. Remove from the pan and set aside for now.
  • In a dutch oven, Sweat onion, garlic, and jalapeno in oil for 2-3 minutes. Add tomato paste and cook 2-3 minutes more, until combined. Deglaze with red wine and bring to a boil.
  • Cook until the wine is reduced and alcohol is cooked out, about 3-4 minutes.
  • Add stock and a jar of Rao's. Add seared chicken pieces, peas, carrots, and bay leaf.
  • Cover and bake for 90 minutes at 275-300, or until chicken is tender and cooked through.
  • Finish with parsley.

Prepare the polenta

  • In a medium sauce pot, bring stock, cream, butter and water to a boil.
  • Add in polenta and mix. Bring to a boil again, then reduce heat to a low simmer.
  • Allow it to cook for about 15-20 minutes.
  • Remove from heat, fold in cheeses. Plate and serve.

Prepare the mushrooms

  • Add half of the olive oil to a plancha (or skillet, or frying pan).
  • Place the sliced mushrooms on and begin to cook.
  • Add minced garlic and diced onion.
  • Top with the rest of the olive oil (if needed).
  • Season with salt and pepper and cook until done.
  • Top with parsley and serve.

Ingredients

For the chicken

  • 1 whole chicken (about 2 lbs.), cut into 8 pieces
  • 1/4 cup vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsps. tomato paste
  • 1 cup red wine
  • 1 qt. chicken stock
  • 2 cups carrot, thin rounds
  • 2 cups peas
  • 2 cups sunchokes, quartered 
  • 1/4 cup parsely, chiffonade 
  • 1 bay leaf
  • 3 tbsps. salt
  • 1 jar Rao's Arrabiata Sauce
  • 1 jalapeno, chopped 

For the polenta

  • 1 cup polenta
  • 2 cups water
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1 cup taleggio cheese 
  • Salt, to taste
  • 2 tbsps. Butter

For the mushrooms

  • 1 1/4 cup each of cremini, shiitake, and oyster mushrooms, sliced
  • 1 tbsp. parsley
  • 6 tbsp. olive oil
  • 2 tbsps. onion, diced
  • 2 tbsps. garlic, minced
  • Salt & pepper to taste

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