CHICKEN THIGHS ALLA PUTTANESCA

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INGREDIENTS:

8 Coastal Range Organics Thighs
salt & pepper
2 cups chopped tomatoes or 1 14 1/2oz canned diced tomatoes
2 Tbsp tomato paste
1 red bell pepper, diced
1/2 cup pitted black olives, rough chopped
3 Tbsp capers, rinsed and chopped
1 tsp fresh rosemary, chopped
1 cup organic chicken stock or white wine
1 tsp red chili flakes
2 Tbsp canola or vegetable oil
1/4 cup olive oil
1 medium onion, diced
1 Tbsp garlic, minced
1 tsp anchovy paste or chopped anchovy filets
2 Tbsp parsley, chopped

DIRECTIONS:

Chicken:

Rinse chicken in cold water and pat dry. Season chicken liberally with salt and pepper.

Puttanesca Sauce Base:

In large mixing bowl, combine tomatoes, tomato paste, peppers, olives, capers, rosemary, stock/wine, and chili flakes.

To Cook:

Preheat oven to 400 degrees. In a heavy bottom oven-proof saucepan, heat canola/vegetable oil. Brown chicken thighs over medium to high heat for 6-8 minutes. Drain excess grease. Return pan to stove and add olive oil. Add onions, garlic and anchovies. Stir and cook for 2 minutes.

Return chicken to pan and add puttanesca mixture. Bring to a boil and place entire pan in oven uncovered. Cook for 20 minutes.

Remove from oven and taste for seasoning. Adjust seasoning with salt & pepper.

To Serve:

Garnish with chopped parsley and serve with pasta or roasted potatoes.

Serves 4-6 people

 

Created by Chef Ray Tang for Coastal Range Organics