Ingredients:
- pinch red pepper flakes
- a small handful freash parsely leaves, chopped (optional)
- note*: go easy on the salt, becuase of salty capers, olives and anchovies in the sauce. you may not need to add any salt at all. taste the end sauce first, before adding any.
Directions:
- Heat the oil in a large skillet or Dutch oven. Add the chicken and brown on all sides. Remove from pan and set aside.
- Add the onion and garlic to the same pan and saute until the onion is soft and translucent (about 5 minutes).
- Stir in undrained tomatoes, anchovies, olives, capers, sun-dried tomatoes, herbs, vinegar, red pepper flakes and black pepper. Return chicken to the pan and coat with sauce. Cover the pan and simmer until the chicken is tender, about 45 minutes. Taste for salt, and sprinkle with salt if desired. Garnish with fresh chopped parsely (optional).
- Serve hot with pasta or rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.5 Kcal (438 kJ) | ||
| Calories from fat | 69.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 4.02mg | 1% | |
| Sodium | 1124.99mg | 47% | |
| Potassium | 163.64mg | 3% | |
| Total Carbs | 7.69g | 3% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 2.8g | 6% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 107.03 Kcal (448 kJ) | ||
| Calories from fat | 71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 12% | |
|---|---|---|---|
| Cholesterol | 4.11mg | 1% | |
| Sodium | 1152.26mg | 47% | |
| Potassium | 167.6mg | 3% | |
| Total Carbs | 7.88g | 3% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 64.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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