Chicken Puttanesca

• Gluten free
• Paleo

• Meat

  • 4 Chicken thighs, bone in and skin on

• Seafood

  • 2 Anchovy, fillets

• Produce

  • 4 cloves Garlic
  • 1 Onion
  • 1 tsp Oregano
  • 1/2 tsp Red chili pepper flakes
  • 1 (14 ounce can Tomatoes

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 tbsp Capers
  • 1 tbsp Fish sauce
  • 1/2 cup Olives, pitted and coarsely chopped

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on closetcooking.com

Description

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

• 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.
• 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.
• 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.
• 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