Pollo all’ Arrabiata

‘Enraged’ chicken

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

This recipe is best made with the excellent free-range chickens sold at the butcher’s shop in the main piazza, but is almost good with a more ordinary bird.


  • 1 chicken about lb/1 kg, cut in pieces
  • 1


Heat the oil in a large heavy saucepan and saute the onion and garlic until golden (but not brown). Add the chicken pieces and brown well on all sides. Then add the wine, chili pepper, salt and pepper and cook over a low heat, turning frequently, until the wine is half evaporated. At this point add the tomatoes, cover and continue cooking for 25 minutes or until the chicken is tender. Delicious