Pollo all` arrabbiata (chicken in spicy tomato sauce)

For 8 people
  • 1 ready-to-cook chicken (approx. 1.2 kg)
  • Salt
  • pepper
  • 2 Peperoni
  • 100 g smoked streaky bacon
  • 3 EL Olive oil
  • 3 Garlic cloves
  • 3 onions
  • 8 large tomatoes
  • 1/4 l white wine
  • 1/4 l Chicken broth
  • 2 Pots of basil
75 minutes
light
1.
Wash the poulard and pat dry. Cut into eight pieces with a sharp knife. Rub the pieces with salt and pepper. Wash the peppers, pat dry, core and cut into fine cubes.
2.
Cut the bacon into thin slices. Heat the oil in a large pan or roasting pan and fry the bacon in it. Remove and fry the poulard in the fat. Add the pepper cubes. Peel the garlic and onions, chop them roughly and add to the poulard.
3.
Wash tomatoes, score crosswiseand scald briefly in hot water. Peel off the skin and remove the stem attachment. Add the tomatoes whole to the meat. Add the bacon and deglaze everything with the wine and stock.
4.
Let simmer on medium heat for 65-70 minutes. Wash the basil, pat dry, put some leaves aside for garnish, roughly chop the rest and sprinkle over the poulard. Serve garnished with the remaining basil leaves.
1 person approx.:
  • 400 kcal
  • 1680 kJ

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