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Chicken Arrabiata

  • Author: Maxine Dubois
  • Total Time: 1 H 45 minutes
  • Yield: 4 servings 1x


This Chicken Arrabiata is made with bone-in chicken, onions, artichokes, Arrabiata sauce, and simmered into perfection. 


  • 1 whole chicken, cut in 10 pieces or 5 bone-in chicken thighs
  • 1 onion, sliced
  • 1 can artichokes (strained and chopped)
  • 3-5 cups arrabiata sauce
  • 1 teaspoon of crushed rosemary
  • 2 bay leaves
  • Olive oil
  • 1/4 cup chopped parsley
  • 1 lb of cooked spaghetti (optional)


  1. In a large deep saucepan on medium heat, add the sliced onion until soft, about 5-7 minutes. Set the onion aside.
  2. Raise heat to medium high and add olive oil and brown the chicken for 8 minutes total, flipping once halfway. You can do this in batches. Set chicken aside on a plate. 
  3. Sprinkle the rosemary, two bay leaves, salt and pepper.
  4. Add the artichokes and return the caramelized onions and stir for 2 minutes.
  5. Pour in the arrabiatta sauce and cover for about one hour. Stir occasionally. 
  6. Garnish with parsley.


  • In this recipe, we used a dutch oven but you can use a deep pan as long as it has a cover.
  • Prep Time: 10 minutes
  • Cook Time: 1 H 35 minutes
  • Category: Dinner
  • Method: Dutch Oven
  • Cuisine: Italian


  • Calories: 220.2
  • Sugar: 4.5 g
  • Sodium: 441.5 mg
  • Fat: 7.0 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 8.5 g
  • Fiber: 1.9 g
  • Protein: 28.9 g
  • Cholesterol: 114.8 mg

Keywords: Dutch Oven, Chicken, Raos, Raos Sauce