Chicken Puttanesca

Chicken Puttanesca

Chicken in a quick, easy and flavour packed tomato, olive and caper sauce!

ingredients

• 1 tablespoon olive oil
• 4 chicken thighs (bone in and skin on)
• salt and pepper to taste
• 1 onion, diced
• 4 cloves garlic, chopped
• 1/2 teaspoon red chili pepper flakes
• 2 anchovy fillets, chopped
• 1/2 cup chicken broth
• 1 (14 ounce) can diced tomatoes (or marinara sauce)
• 1 tablespoon capers
• 1/2 cup olives, pitted and coarsely chopped
• 1 teaspoon oregano (or italian seasoning)
• 1 tablespoon fish sauce (optional)
• salt and pepper to taste

directions

1. Heat the oil in a large skillet over medium-high heat, add the chicken thighs (seasoned with salt and pepper) and cook until lightly golden brown, about 3-5 minutes per side, before setting aside.
2. Add the onion and cook until tender, about 3-5 minutes before adding the garlic, red pepper flakes, and anchovies and cooking until fragrant, about a minute.
3. Add the chicken broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
4. Add the tomatoes, capers, olives, oregano and chicken, cover and simmer on medium-low heat until the chicken is cooked, about 15 minutes. OR Add the tomatoes, capers, olives, oregano and chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven until the chicken is cooked, about 15 minutes. OR Place everything in a slow cooker and cook until the chicken is done, about 2-3 hours on high or 4-6 hours on low.

Nutrition Facts: Calories 310, Fat 14.4g (Saturated 3.2, Trans 0), Cholesterol 103mg, Sodium 830mg, Carbs 9.1g (Fiber 2.6g, Sugars 4.1g), Protein 35.8g

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