Pollo alla puttanesca

Ingredienti

• 6 chicken thighs
• 2 cups (400 g) tomato sauce (canned)
• 1/3 cup (60 g) black olives
• 1/3 cup (60 g) green olives
• 1 small (60 g) white onion (finely chopped)
• 1 garlic clove (finely chopped)
• 2 anchovy's fillets
• 2 1/2 Tbsp (20 g) capers (rinsed)
• 1 cup (240 ml) hot water
• 3 Tbsp (40 g) olive oil
• Parsley (for garnish)
• salt & pepper

Preparazione

1. 1

   2: In a medium pan heat the olive oil over medium heat. Add chicken thighs and brown both sides until lightly crispy. Remove from the pan and set aside.

2. 2

   3: Add the onion and sauté for a couple of minutes until transparent. Stir in garlic and anchovies and fry until fragrant.

3. 3

   4: Pour the tomato sauce and hot water. Bring to a boil.

4. 4

   5: Return the chicken to the pan and season with salt and pepper. Turn the heat to medium-low, cover and cook for about 35 minutes stirring from time to time.

5. 5

   6: Add olives and capers. Mix and keep cooking uncovered for another 10 minutes or until the sauce thickens to your liking.

6. 6

   7: Adjust of salt and turn off the heat. Garnish with parsley and serve warm.