THIGHS ALLA PUTTANESCA
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
chicken in cold water and pat dry. Season chicken liberally
with salt and pepper.
mixing bowl, combine tomatoes, tomato paste, peppers, olives,
capers, rosemary, stock/wine, and chili flakes.
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.
chicken to pan and add puttanesca mixture. Bring to a boil
and place entire pan in oven uncovered. Cook for 20 minutes.
from oven and taste for seasoning. Adjust seasoning with
salt & pepper.
with chopped parsley and serve with pasta or roasted potatoes.
by Chef Ray Tang for Coastal Range Organics