Puttanesca – Clubs for Alberto

Ingredients for 8 servings:

• 3 tbsp olive oil
• 8 chicken legs (thighs and drumsticks)
• 1 medium-sized onion(s), cut into thin rings
• 12 large garlic cloves, halved
• 980 g tomatoes (from a can, Italian; left whole, with their juice)
• 60 g anchovy fillet(s), drained
• 1 handful of black olives, drained and pitted
• 5 tbsp capers, drained
• 3 tbsp tomatoes (dried, in oil), roughly chopped
• 1 tbsp Italian herbs
• 1 tbsp balsamic vinegar
• 1 pinch(s) of chili (chilli flakes), red
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

as a thank you for his long sad cat story

Heat the oil in a large frying pan. Add the chicken thighs, skin-side down, to the pan. Allow to brown, then turn and brown the underside; you may need to do this in two batches, as otherwise the thighs won’t brown properly. Remove from the pan and set aside. Add the onion and garlic to the same pan and sauté for 5 to 7 minutes, until the onion is soft. Stir in the tomatoes first (careful: they may splatter!), then all the other ingredients. Return the chicken thighs to the pan and turn them over in the sauce several times. Cover and simmer over low heat until tender; this takes about 45 minutes. Serve immediately. Pasta, potatoes, or polenta are suitable as a side dish.