Chicken Puttanesca Recipe
Chicken Puttanesca
 Prep Time ~10 mins | Cooking Time ~55 mins |
 Approx Cost ~ £8 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~ Make sure you wash your hands well after preparing the chilli, as the natural oils from the chillican cause a burning sensation on the skin.
Ingredients:
4 part boned chicken breasts, skin on, weighing about 8oz each
2 tablespoons olive oil
2 cloves garlic, crushed
1 fresh red chilli, deseeded and finely chopped
1 x 397g tin chopped tomatoes
1 tablespoon tomato puree
1 x 185g tin black olives, pitted and roughly chopped
1 heaped tablespoon capers, rinsed and drained
1 tablespoon fresh chopped basil
salt and pepper
Method:
- Heat the oil in a large, deep frying pan.
- Season the chicken breasts with salt and pepper and fry in the hot oil until they are golden, this will take about 5 minutes.
- Transfer to a plate and add the garlic and chilli to the pan and fry briefly for 30 seconds.
- After this add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
- Stir well and bring to a gentle simmer.
- Replace the chicken breasts in the pan, skin side up, pushing them well down in the sauce.
- Simmer for 40-45 minutes, uncovered, until the chicken is cooked and the sauce has reduced and thickened.
- Serve with spinach tagliatelle.