We love pasta puttanesca around here so when I saw this recipe in The Silver Palate Goodtimes Cookbook I had to give it a try mostly because it's really a cacciatore on steroids, ya' know what I mean.
Loaded with tomatoes, garlic, sundried tomatoes, anchovies and capers, it has all the ingredients present in the pasta version, with the added bonus of more protein which is pretty much a neccessity around here.
As you can see, I served the chicken on a bed of pasta so while I cut the amount of poultry by one half so we wouldn't have a ton of leftovers, I made the full recipe of sauce. Good thing too, because it's absolutely amazing - rich, hearty and full of a salty piquant flavor thanks to the anchovies and capers. Those Italian peasants sure as heck knew how to cook! Next time I make the dish, I'll be inclined to serve it with a loaf of crusty bread too so there's even more reason to double the sauce.
As for Big Guy, he's earning extra calories these days as he's helping our contractor put in new windows and a door on the south side of the house. Here's a picture of the progress to date, accomplished during a couple of drizzly cold and foggy days. The windows and door are in, the dry rot's repaired and it's lookin great. Today the sun is shining, the birds are singing and the guys are already working on painting the sofits before they start installing cedar shakes.
Chicken Legs Puttanesca from JBug’s Kitchen Antics adapted from The Silver Palate Goodtimes Cookbook
3 tablespoons olive oil
4 chicken quarters, legs and thighs divided (or quarters if you want more sauce than chicken)
1/4 cup All-purpose flour
1 medium onion, cut into rings
6 garlic cloves, minced
1 – 35 oz. can plum tomatoes
1 – 2 oz can anchovies, drained and chopped
1/2 cup pitted Nicoise olives
1/3 cup capers, drained
1/4 cup chopped sun dried tomatoes
1 tablespoon dried mixed Italian herbs
1 tablespoon balsamic vinegar
Pinch red pepper flakes
Coarse ground black pepper
Salt as required
Heat oil in a large Dutch oven until shimmering. Dredge chicken in flour, shaking off excess. Brown on all sides in hot oil, then remove from pan and set aside. Add onion and garlic and cook until onion is soft – about 5 minutes. Add tomatoes, anchovies, olives, capers, sun dried tomatoes, herbs, balsamic vinegar and red pepper flakes. Return chicken to the pot and coat with sauce. Add coarse ground black pepper. Cover pot and simmer for 45 minutes, or until chicken is tender. Remove lid for last 5 minutes of cooking to reduce sauce. Taste for seasoning and add salt as required. Serve over pasta or with crunchy bread. Makes 6 to 8 portions.
A year ago - Fish Baked in Fresh Green Salsa
Two year's ago - Chicken with Maple Mustard Glaze and Curried Rice Salad