Marano's E-Recipe Book - Flipbook - Page 49
Chicken Puttanesca
Serves 4 | Prep Time: 25 mins | Cook Time: 20 mins
Ingredients
4 Chicken Thighs
Salt and pepper
Extra virgin olive oil
4 Anchovy Filets, chopped
Onions small yellow thinly sliced
3 Garlic cloves, sliced
1/4 tsp red pepper flakes
15.5 oz. jar of Puttanesca sauce
Kalamata olives (optional), sliced
Directions
1. Season the chicken thighs with salt and pepper.
2. Heat oil in a large deep-sided skillet over medium-high heat.
3. Place the chicken thighs meaty side down in the pan. Let them cook for about 5 minutes to brown.
4. Flip and cook for 5 minutes or so on the other side.
5. Take the browned chicken thighs out of the skillet and set aside.
6. In same pan add anchovies, breakup until dissolved.
7. Add sliced onions and cook for 2 or 3 mins., until they have softened.
8. Make a well in center of pan, add garlic, red pepper flakes, cook for about 1 more min..
9. Add sauce, mix well.
10. Return chicken back to skillet, simmer for 15 to 20 mins., until the chicken is cooked through.
11. Add additional Kalamata olives, if desired.
12. Serve over a starch, and with a vegetable.
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