Puttanesca chicken

 

Wash and cut the chicken. In a frying pan with a little olive oil, brown the chicken, simmer with white wine, lower the flame, continue cooking with lid, adding possibly hot broth.

Make the puttanesca sauce: put in half a glass of oil (preferably that of anchovies elongated with olive oil) whole garlic and chili pepper. Add capers and cut anchovies. Melt the anchovies then add the cubed tomatoes. Cook the tomato, then add the black and green olives (better if dulled). Bake for another 5 minutes, add two tablespoons of raw olive oil and add the chicken after 2 minutes. Amalgamate and cook for another 5 minutes.

I used thighs and overcooking but other pieces of chicken could also be used, even just the striped chest (straccetti); In the latter case it is advisable to flourish the chicken.

Doses for 2

CHICKEN pieces 4
WHITE WINE glass 0.5
CAPERS tablespoon 1
ANCHOIVES filets 12
TOMATOES n. 4
BLACK OLIVES tablespoons 2
GREEN OLIVES tablespoons 2
GARLIV slice 1
OLIVE OIL E.V., CHILI PEPPER enough  

 

 

 

 

 

 

 

 

 

 

 

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