jglass
New member
Spicy Italian Chicken
SERVES 8
3 tablespoons olive oil
8 pieces chicken breasts or chicken thighs
1 medium onion, cut into thin rings
8 cloves garlic, sliced
1 (35 ounce) can plum tomatoes
1 (2 ounce) can anchovies, drained and chopped
1/2 cup pitted olive
1/4 cup capers, drained
3 tablespoons chopped sun-dried tomatoes (oil packed)
1 tablespoon mixed Italian herbs
1 tablespoon balsamic vinegar
1 pinch red pepper flakes (or more)
salt and pepper
Heat the skillet over medium high heat, and then add the oil.
Brown the chicken pieces on both sides, and remove from the pan, setting aside.
Add the onion and garlic to the sam pan and saute until the onion is soft, 5 minutes or so.
Stir in the plum tomatoes with their liquid and then the remaining ingredients.
Return the chicken to the pan and coat well with the sauce.
Cover the pan and simmer on low until the chicken is tender, about 30 minutes, depending on the chicken parts.
The breasts will cook much quicker than the thighs, so check for doneness.
SERVES 8
3 tablespoons olive oil
8 pieces chicken breasts or chicken thighs
1 medium onion, cut into thin rings
8 cloves garlic, sliced
1 (35 ounce) can plum tomatoes
1 (2 ounce) can anchovies, drained and chopped
1/2 cup pitted olive
1/4 cup capers, drained
3 tablespoons chopped sun-dried tomatoes (oil packed)
1 tablespoon mixed Italian herbs
1 tablespoon balsamic vinegar
1 pinch red pepper flakes (or more)
salt and pepper
Heat the skillet over medium high heat, and then add the oil.
Brown the chicken pieces on both sides, and remove from the pan, setting aside.
Add the onion and garlic to the sam pan and saute until the onion is soft, 5 minutes or so.
Stir in the plum tomatoes with their liquid and then the remaining ingredients.
Return the chicken to the pan and coat well with the sauce.
Cover the pan and simmer on low until the chicken is tender, about 30 minutes, depending on the chicken parts.
The breasts will cook much quicker than the thighs, so check for doneness.