Baked chicken arrabbiata
Make this easy baked chicken arrabbiata with tomatoes, peppers and spinach for a simple midweek meal, then freeze any leftovers. Serve with pasta
Ingreadient :
- 1 tbsp oil
- 4 skin-on chicken legs
- 1 red onion, sliced
- 1 red pepper, deseeded and sliced
- 1 heaped tsp chilli flakes
- 2 large garlic cloves, crushed
- 200ml white wine
- 2 x 400g cans cherry tomatoes
- 3 oregano sprigs, plus extra to serve
- 150ml chicken stock
- 200g fresh spinach
- pinch of sugar
- 300g pasta
Direction :
- 1 tbsp oil
- 4 skin-on chicken legs
- 1 red onion, sliced
- 1 red pepper, deseeded and sliced
- 1 heaped tsp chilli flakes
- 2 large garlic cloves, crushed
- 200ml white wine
- 2 x 400g cans cherry tomatoes
- 3 oregano sprigs, plus extra to serve
- 150ml chicken stock
- 200g fresh spinach
- pinch of sugar
- 300g pasta
