Chicken a la Puttanesca

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Chicken thighs		2
Salt & pepper		as required
Olive oil		as required
Garlic		2 cloves
Dried chilli		1
Tinned tomato (small)		1
Anchovy fillets		2
Black olives		10
Capers		2 tbsp
Chicken stock		200ml
Parsley		if you like
Shallot		1/2

Method

Prep

5min

Cook

20min

Remove the bones from the chicken and rub with the salt & pepper. Keep aside for 5 minutes.

Put 1 tbsp olive oil in a frying pan and add the chicken, skin side down, and fry for 3 minutes on high heat. Turn over and fry for another 3 minutes then remove to a plate.

Add another 1 tbsp olive oil to the pan and add the finely chopped shallot and smashed garlic. Add the deseeded and flaked dried chilli.

Add 4 finely chopped black olives and anchovies and fry for 2 minutes on medium heat. Add the tomatoes.

Add the remaining whole olives, capers and the chicken stock.

Return the chicken to the pan and simmer on medium heat. Baste with the sauce every now and then.

When the sauce has reduced to half, it's ready. Transfer the chicken to a dish and pour over the sauce. Serve with rice or pasta or a baguette slice.

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