Prelude to Soccer with Tampa Bay Dwell 55

Braised Chicken all’ArrabbiataAdapted from Bon AppetítAll’Arrabbiata means “in an angry style” in ItalianServes onion, diced • 6 large cloves of garlic, chopped • 1 1/2 teaspoons of crushed red pepper • 1 bay leaf • 1 large yellow pepper, diced • 1 small Poblano, diced • 1 tablespoon tomato paste • 1 cup dry white wine • One 28-ounce can of whole peeled tomatoes, chopped and juices reserved • 2 tablespoons of red wine vinegar • 2 sprigs of marjoram plus 1 tablespoon of chopped marjoram leaves Directions Preheat the oven to 400 ° F. Season the chicken with salt and pepper. In a large, ovenproof pan, heat the oil until it shimmers. Add the chicken skin side down and cook over moderately high heat. Turn it once until it is browned for 7 minutes. Transfer the chicken, skin up, to a platter. Pour all but 2 tablespoons of fat out of the pan. Add the onion, garlic, crushed red pepper and bay leaf and cook over moderate heat, stirring, until the onion is tender. Add the bell peppers and poblano and cook until tender. Stir in tomato paste and cook for 1 minute. Add the wine and cook for 2 minutes, scraping any browned parts from the bottom of the pan. Add the tomatoes and their juices, the vinegar and the marjoram sprigs and bring them to a boil. Place the chicken legs in the pan skin side up. Bake in the top third of the oven for 35 minutes until the chicken is cooked through. Throw away the marjoram and season the sauce with salt and pepper. Garnish with the chopped marjoram and serve. Serve with soft polenta, goat cheese gnocchi or angel hair noodles.

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