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.