CHICKEN PUTTANESCA PASTA
Dark chicken meat is so flavorful, and complemented by the sunny flavors of the Mediterranean-garlic, anchovies, olives, capers, sun-dried tomatoes-it makes a robust pasta sauce.
1/4 cup olive oil
6 each chicken legs and thighs
2 onions, cut into 1/4-inch dice
2 tablespoons coarsely chopped garlic
1 can (32 ounces) plum tomatoes, chopped in their liquid
1 can (2 ounces) anchovies, drained and chopped
1/2 cup pitted Ni?oise olives
1/3 cup tiny capers, drained
3 tablespoons chopped oil-packed sun-dried tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds cooked penne pasta, for serving
1. Heat the oil in a large heavy pot over medium-high heat. Brown the chicken, in batches, on both sides. Set aside.
2. Add the onions and garlic to the pot and cook, stirring, over low heat to wilt, about 5 to 7 minutes.
3. Stir in the canned tomatoes, anchovies, olives, capers, sun-dried tomatoes, basil, oregano, red pepper flakes, and salt and pepper. Return the chicken to the pot, coating with the sauce.
4. Simmer, covered, over medium-low heat for 30 minutes. Remove the chicken to a bowl, shaking off any sauce. Cool slightly.
5. When the chicken is cool enough to handle, coarsely shred the meat, discarding the skin and bones, and return it to the sauce. Simmer, covered, over medium-low heat, to warm through, about 10 minutes. Serve over penne.
6 to 8 portions