Chicken Puttanesca

Inspired by the anchovies, capers, and olives found in puttanesca pasta, this saucy chicken recipe is easy and filling. Serve with crusty bread for dinner bliss.

INGREDIENTS

• Chicken thighs (as many as will fit in your pan, we did 5)
• 1 Onion, sliced
• 1 cup Mushrooms, sliced
• 1 Bell pepper, sliced
• Michele Ferrante Hot Italian Pepper Flakes, to taste
• 3 cloves Garlic, minced
• 1/2 cup of Water, stock, or red wine
• 1 can Crushed tomatoes
• 1 tablespoon Tomato paste
• 1 teaspoon Michele Ferrante Dried Mountain Oregano
• 1 tablespoon Marino Wild Harvested Salted Capers, to taste 
• 1/4 cup Taggiasca Olives with Citrus in EVOO
• Salt and pepper, to taste 

DIRECTIONS

1. Season the chicken with salt and pepper and sear, skin-side down until crispy, about 3 minutes. Flip and repeat.
2. Remove from pan and sauté onions, mushrooms, and bell pepper until they begin to soften.
3. Add pepper flakes and garlic.
4. Lower the heat and add in the liquid of your choice, tomatoes, and tomato paste.
5. Once combined, add in oregano, capers, and olives.
6. Return seared chicken to pan, bring to a simmer, lower heat, and cover. Cook for 20-30 minutes, or until the chicken is fully cooked. 
7. Taste sauce and adjust it to your liking with salt and pepper.
8. Serve with crusty bread!

Buon Apettito!