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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A spicy tomato sauce with sun-dried tomatoes, olives, lots of garlic and anchovies enhances chicken and adds a new dimension to this dish. Ingredients:
3 tbsp. olive or vegetable oil |
8 chicken pieces (like thighs and legs),or can use chicken breast |
1 onion, chopped |
12 cloves garlic, roughly chopped |
2 cans (14 oz. each) fire roasted tomatoes, undrained |
1 can (2 oz.) anchovies, drained and chopped |
1 cup pitted black olives, chopped |
1/3 cup capers, drained |
3 tbsp. coarsely chopped sun-dried tomatoes (packed in oil kind) |
1 tsp. dried oregano |
1 tsp. dried thyme |
1 tbsp. balsamic vinegar |
pinch red pepper flakes, or pinch cayenne pepper |
a small handful freash parsely leaves, chopped (optional) |
salt and pepper to taste |
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:
1. Heat the oil in a large skillet or Dutch oven. Add the chicken and brown on all sides. Remove from pan and set aside.
2. Add the onion and garlic to the same pan and saute until the onion is soft and translucent (about 5 minutes).
3. 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).
4. Serve hot with pasta or rice.
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