Chicken Rustica Arrabbiata

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Serves 4

prep time: 5 minute(s)
cook time: 25 minute(s)

Ingredients:

1 lb. boneless, skinless chicken thighs
1 Tbsp. Olive Oil
1 medium onion, sliced
1 jar (6 oz.) marinated artichoke hearts, drained
2 Tbsp. chopped Kalamata or oil-cured olives
1 jar Arrabbiata Sauce
1/3 cup dry red wine or beef broth
2 Tbsp. chopped fresh basil leaves

Directions:

Season chicken, if desired, with salt and black pepper. Heat Olive
Oil in 12-inch nonstick skillet over medium-high heat and brown
chicken. Remove chicken from skillet and set aside.

Cook onion, artichoke hearts and olives in same skillet, stirring
occasionally, 3 minutes or until onion is tender. Stir in Sauce and
wine. Bring to a boil over high heat. Reduce heat to low, and then
return chicken to skillet. Simmer covered 15 minutes or until chicken
is thoroughly cooked. Stir in basil. Serve, if desired, over hot
cooked orzo or rigatoni pasta.


Arrabbiata Sauce
Ingredients

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Directions

Heat oil in a large skillet or saucepan over medium heat. Saute onion
and garlic in oil for 5 minutes.

Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice,
Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce
heat to medium, and simmer uncovered about 15 minutes.

Stir in parsley. Ladle over the hot cooked pasta of your choice.