Braised Chicken all'Arrabbiata - Angry Chicken

This translates to "Angry Chicken" in Italian. This recipe was recommended to me by a co-worker. He found it in Food & Wine Magazine and thought it was worth passing on. He was right!  I've been wanting to make something with polenta as an alternative to pasta, and this fit the bill! It was wonderful!

This recipe was adapted from Food & Wine.

4 chicken breasts, pounded flat

salt and pepper

3 TB Olive oil

1 large red onion, chopped

6 garlic cloved, minced

1 1/2 tsp crushed red pepper flake

1 bay leaf

1 green pepper, diced

1 small poblano, diced

1 TB tomato paste

1 cup white wine

28 oz can whole peeled San Marzano tomatoes, chopped and juices reserved

2 TB red wine vinegar

2 tsp Herbes de Provence

Preheat oven to 400.

Season the chicken breasts with salt and pepper. In a large cast iron enamel braiser, heat the oil over med high. Add chicken, and brown on both side, but don't cook all the way through. Transfer to a platter.

In the remaining oil, saute onion, garlic, red pepper flake and bay leaf. Add more oil if needed. When onion softens, add the peppers. Stir in the tomato paste and cook for 1 minute. Add the wine and deglaze all the brown bits from the pan. Add tomatoes with their juice, vinegar and Herbes de Provence. Bring to  simmer.

Add the chicken and nestle into the sauce. Place in oven and braise for 35 minutes.

Serve over soft polenta.

What a great change from the norm! I added some cream and butter to my polenta to make this extra yummy!