Chicken in arrabbiata sauce

Ingredients:

• 8 chicken thighs with skin and bones (about 1.1 kg)
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 3/4 - 1 tsp red pepper flakes
• 1/4 cup dry white wine
• 1 can (425 g) of canned cherry tomatoes in their own juice
• 0.5 cups lightly salted chicken broth
• 1 bunch broccolini, trimmed
• 4 slices ciabatta, 2.5 cm thick.
• 2 slices provolone cheese, cut in half

Preparation:

1. Season the chicken with salt and black pepper. Heat a large skillet over medium heat; add 2 tablespoons of olive oil. Add the chicken thighs, skin side down, and cook until golden brown, about 8 minutes. Flip and continue cooking until golden brown on the other side, about 3 minutes more. Transfer to a plate and discard any excess fat.
2. Add the remaining 1 tablespoon olive oil, garlic, and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Pour in the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth, and 1/2 teaspoon salt and bring to a simmer. Add the thighs, skin side up, and reduce the heat to medium-low. Cover and simmer until the chicken is cooked through and the sauce has thickened slightly, about 15 minutes.
3. Meanwhile, preheat the oven to broil. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Arrange the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil in the oven until the cheese is melted, 2 to 3 minutes. Divide the chicken among plates; drizzle with the sauce. Serve with broccolini and cheese toasts.