Introducing our Puttanesca Chicken - a hearty, fulfilling dish, seasoned with all things salty – anchovies, olives and capers, all mixed into a plum tomato sauce. This really is the perfect home to nestle perfectly baked chicken. Serve with mash or crispy bread for dunking and you've got yourself a lovely meal.
Preheat your oven to 180°c and start with a cast iron, or stainless steel pan on medium heat, and once hot add the extra virgin olive oil. Salt the chicken and sear skin-side-down until golden brown. Remove.
To build the sauce, start with the anchovies, cook for a minute, before adding the garlic, olives, capers, sliced ed chilli and dried oregano. Cook down with a pinch of salt for another 3 minutes before adding the wine. Cook further for another 3-4 minutes until the wine has been cooked down, before crushing and adding the plum tomatoes. Add half a can of water if you prefer a lighter sauce, season with salt and pepper to taste.
Add the chicken skin-side-up and place in the oven to bake for 45 minutes.
Once the chicken is dark brown and with crispy skin, remove from the oven, and finish with fresh parsley, olives and capers, and finish with lemon zest, and juice (if preferred) and a good drizzle of extra virgin olive oil. Serve with mash potato, or simply with good toasted bread.
