Entree - Gluten and lactose free - Good for diets
8 chicken thighs, skin and visible fat removed
1 28oz can Italian San Marzano peeled tomatoes, roughly chopped with their juice.
1/2 cup dried Italian black olives
3-4 Italian anchovy fillets, in olive oil
1 medium onion, thinly sliced
2-3 tbsp Italian extra virgin olive oil
Italian sea salt
Rosemary and sage, as liked.
Hot pepper flakes (optional)
Pat thighs dry with a paper towel.
Prepare the sauce. In a large non-stick skillet warm up the olive oil, sautee onions until translucent, add anchovy fillets and olive and stir for about one minute (until anchovy fillets dissolve), then add tomatoes.
Season with salt, hot pepper flakes, rosemary and sage and simmer until it thickens, about 10 minutes.
Now add the thighs and cook thoroughly, turning them once or twice, on medium-low heat, covered with a lid.
- You can add capers, packed in salt and rinsed, when you add olives.
- Hot pepper flakes can be avoided, if you don't like them.
- You can add 1/2 glass of red wine, if you like it.
- It is gluten and lactose free,it's also suitable for diets.