Chicken arrabbiata

Ingredients

• Mayonnaise, reduced fat, with olive oil

  3 tbsp or 45g

• Onions

  Raw

  2 medium or 220g

• Prego Pasta, Diced Onion and Garlic Italian Sauce, ready-to-serve

  100g

• Green Chillies

  Fresh, Raw - Tesco

  200g

• Red wine

  Alcoholic beverage, table

  100g

• Chicken stock

  Soup, home-prepared

  ⅛ cup or 30g

• Stuffed peppers with beef in tomato sauce

  Stouffer's, frozen entree

  100g

• Tomato puree

  Canned, without salt added

  3 tbsp or 47g

• Thyme

  Spices, dried

  2 tsp, ground or 3g

• Chicken leg

  Broilers or fryers, meat and skin, raw

  600g

• Garlic & Herb Tear 'n Share Bread

  White bread topped with garlic & parsley butter - Sainsbury's

  100g

• Pasta

  Corn, dry

  100g

Directions

1. Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
2. Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato puree and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
3. Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.
4. Recipe by: Sara Buenfeld (source: https://www.bbcgoodfood.com/recipes/2534662/chicken-arrabbiata)