Chicken Legs Puttanesca Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Olive oil,
1/3 cup: Capers, drained
8: Chicken legs, (thigh & drum-
3 tbsp: Coarsely chopped sun-dried,
Stick,
Tomatoes, packed in oil
1 medium: Onion, cut into thin rings
1 tbsp: Mixed Italian herbs,
12 large: Cloves garlic, halved
1 tbsp: Balsamic vinegar,
35 ounce: Can plum tomatoes,
1 pinch: Red pepper flakes,
2 ounce: Can anchovies, drained &
Salt & freshly ground black,
Chopped,
Pepper to taste,
1/2 cup: Pitted nicoise olives,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp