Chicken Puttanesca

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Puttanesca tomato sauce, originated from Naples, packed with black olives, garlic, chilli flakes, capers, oregano, and anchovies—is traditionally paired with various kinds of pasta. But this pleasantly spicy sauce is also supremely good with skin-on and bone-in chicken thighs that have been pan seared crispy first then simmered low and slow in the rich sauce to absorb all the flavours for an easy dinner that will be a hit with all the family. If desired, serve over some mashed cauliflower or zucchini noodles.

 

	Puttanesca Sauce
8 Chicken thighs, skin-on and bone-in Sea salt 3 tbsp Olive oil Small bunch parsley, finely chopped	800 g Cherry tomatoe, halved (or use 2 x 400 g chopped tin tomatoes) 1 Onion, chopped 2 Garlic cloves, minced 1/2 tsp Chilli flakes 1 tbsp Dried oregano 150 g Black olives 6 Anchovy fillets, finely chopped 1 tbsp Capers, drained

1. Preheat the oven to 150C/300F fan. Season the chicken skin with sea salt. Heat the olive oil in a large non-stick frying pan. Fry chicken thighs with skin-side down for 5-7 minutes over a medium-high heat or until golden brown and crisp.
2. To make the puttanesca sauce, cut the cherry tomatoes into half. Skip this if using tin tomatoes. Pour the oil used to fry chicken into an oven-safe casserole (with a lid). Add the onion and a pinch of salt, then fry over a medium heat for 10 minutes or until soft. Add the minced garlic, chilli flakes and dried oregano, then fry for 1 minute. Add the halved cherry tomatoes, black olives, anchovies and capers. Cover and cook for 5 minutes, then season.
3. Nestle the chicken skin-side up into the puttanesca sauce in the casserole. Put the lid on or cover tightly with foil, cook in the oven for an hour, then remove the lid/foil and cook for 15 minutes to reduce the sauce. Scatter with chopped parsley.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com