Chicken legs puttanesca

Yield: 6 servings

Measure 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

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

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