Braised Chicken Puttanesca

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A new way to prepare your boring old chicken... try introducing this olive sauce over a bed of warm, creamy polenta. Puttanesca found its perfect partner!

Ingredients:

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 large onion, coarsely chopped
• 3 cloves garlic, crushed and sliced
• 2 DeLallo Anchovy Fillets
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can DeLallo Imported Diced Tomatoes
• 1/4 cup red wine
• 1 tablespoon DeLallo Non Pareil Capers
• 1/4 cup DeLallo Pitted Calamata Olives, chopped
• 6 bone-in chicken breasts or thighs, skin removed
• Kosher salt
• Prepared DeLallo Polenta, for serving

Directions:

In a large skillet, heat the oil over medium-high heat. Add the onions and garlic, then cook until soft and translucent, about 4 minutes. Add the anchovies and pepper flakes. Cook just until anchovies dissolve, about 3 minutes.

Add the tomatoes and wine, and continue to cook until the sauce has thickened, about 10 minutes. Nestle the chicken pieces into the sauce and sprinkle with capers and olives.

Bring the sauce back to a boil. Once boiling, reduce heat to medium-low, and simmer, covered, until chicken is cooked through, 15 to 20 minutes. Season to taste with salt, if needed (the olives, capers and anchovies are quite salty).

Serve over warm polenta.

Serves 6 Send to friend Printer-friendly version