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Any Italian recipe with “arrabbiata” in it’s title will be a little spicy, as the word translates as “angry”, and means hot chili peppers have been added to the ingredient list. We visit a local trattoria just up the hill from our farmhouse in the small town of Collazzone, called Da Leone, once a week, and one of my favorite dishes on their menu is this chicken dish. This dish can be prepared with a whole chicken cut into pieces, but I often use chicken thighs, which are both inexpensive and full of flavor. Alternately, instead of cooking the chicken on the stovetop, you could place the pot with the chicken and sauce in an oven preheated to 350 degrees F.

The best part about making this type of recipe at home is that you can control the amount of heat you’d like in your dish.
Like cacciatore, chicken braised slowly over low heat in sauce is so tender it literally falls off the bone.
For this recipe, I usually cook my chicken on the stovetop over low heat in a cast iron pan, but you could also use a roasting pan and bake the chicken in the oven if you prefer.
In Umbria, this dish would commonly be served with a wedge of Torta al Testo, or Umbrian flatbread to sop up the tasty sauce, but any crusty Italian bread will work well.

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