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Make Spicy Chicken For Italian-Style Holiday Meal

The Washington Post

From the outside, “Celebrations Italian Style” by Mary Ann Esposito (Hearst Books) looks like a typical cookbook. Inside, however, there are charming illustrations by noted children’s artist Tomi dePaola, as well as Italian folk tales retold by Esposito.

And then there are the recipes: an easy-to-prepare collection of holiday dishes, including this make-ahead spicy chicken, stewed with squash, hot peppers and tomatoes, that improves with an overnight stay in the refrigerator.

Pollo Arrabbiato

(Spicy Chicken)

1/4 cup olive oil

2 large onions, diced

1-1/2 cups diced pumpkin or butternut squash

3 cloves garlic, minced

3 small fresh hot red peppers, cut into strips

3 large sprigs fresh rosemary

5 pounds bone-in chicken breasts, split and skin removed

Salt and coarsely ground black pepper to taste

1 cup dry white wine

3 cups pureed fresh tomatoes (about 1-1/2 pounds) or canned plum tomatoes

In a large skillet, heat the oil. Add the onions, pumpkin, garlic, hot peppers and rosemary, and cook over low heat until the onions are soft and golden brown. Transfer to a dish and set aside.

Season the chicken pieces with salt and pepper. A few pieces at a time, add the chicken to the hot skillet, meaty-side down, and brown well, turning once or twice.

Return all the chicken to the pan with the onion mixture and add the wine. Raise the heat to high and cook for 5 minutes. Add the tomatoes, reduce the heat, cover and simmer for 40 minutes or until the chicken is easily pierced with a knife. Uncover the pan and cook for 10 minutes longer.

Transfer the chicken and sauce to a casserole dish and let cool; cover and refrigerate overnight.

To serve, remove the bones from the chicken. Return the chicken and sauce to a skillet and reheat over medium heat until hot. Serve over soft polenta or couscous.

Yield: 8 servings.

Nutrition information per serving: 370 calories, 44 grams protein, 16 grams carbohydrate, 12 grams fat (29 percent fat calories), 114 milligrams cholesterol, 610 milligrams sodium.