Chicken legs puttanesca
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 8 | Chicken legs (thigh & drum- | |
| Stick | ||
| 1 | medium | Onion, cut into thin rings |
| 12 | larges | Cloves garlic, halved |
| 35 | ounces | Can plum tomatoes |
| 2 | ounces | Can anchovies, drained & |
| Chopped | ||
| ½ | cup | Pitted nicoise olives |
| ⅓ | cup | Capers, drained |
| 3 | tablespoons | Coarsely chopped sun-dried |
| Tomatoes (packed in oil) | ||
| 1 | tablespoon | Mixed Italian herbs |
| 1 | tablespoon | Balsamic vinegar |
| 1 | pinch | Red pepper flakes |
| Salt & freshly ground black | ||
| Pepper to taste | ||
Directions
Heat the oil in a large skillet. Add the chicken and brown on both sides. Remove from the pan and set aside. Add the onion and garlic to the same pan and saute until the onion is soft and translucent, 5 to 7 minutes. Stir in the plum tomatoes with their liquid and then the remaining ingredients, one at a time. Return the chicken to the pan and coat well with the sauce. Cover the pan and simmer until the chicken is tender, about 45 minutes. Serve immediately. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.
Submitted By TERRI WOLTMON On 04-23-95