I've come up with this recipe years ago and it seems a puttanesca sauce, kind of, a little runnier probably. It's very easy and always a success, as long as you use good quality ingredient!
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 tbsp Italian capers, packed in salt and rinsed
2-3 tbsp Italian extra virgin olive oil
Italian sea salt
Mixed herbs (rosemary, sage, thyme, fresh oregano)
Pat thighs dry with a paper towel.
Tie together all the herbs, in a bunch.
Prepare the sauce. In a large non-stick skillet warm up the olive oil, sautee onions until translucent, add anchovy fillets, capers and olives and stir for about one minute (until anchovy fillets dissolve), then add tomatoes.
Season with salt, herbs 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.
Serve immediately.
- You can add hot pepper flakes, if you like them.
- You can add 1/2 glass of red wine, if you like it.
- It can be prepared in advance, then re-heated. It also freezes quite well, which is good when you prepare dishes to be used at a later time.
- It is gluten and lactose free; given the removal of chicken's skin and fat and given the low amount of oil, it's also suitable for diets.
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