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Wojahn, Holly
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La Belle Cuisine - More Poultry Recipes

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San Pietro Ristorante
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George, Patricia
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Chicken Legs Puttanesca


The Silver Palate
Good Times Cookbook
by Julee Rosso and Sheila Lukins with
Sarah Leah Chase, 1985, Workman Publishing Co.

“A spicy tomato sauce to enhance chicken legs. Sun-dried tomatoes,
balsamic vinegar, lots of garlic, olives and anchovies add a new
dimension to this classic peasant sauce. Add lots of pepper and
serve it with a hearty Italian red wine!”

6 to 8 portions

3 tablespoons olive oil
8 chicken legs (drumstick and thigh)
1 medium-size onion, cut into thin rings
12 large cloves garlic, halved
1 can (35 ounces) plum tomatoes
1 can (2 ounces) anchovies,
drained and chopped
1/2 cup pitted Niçoise olives
1/3 cup capers, drained
3 tablespoons coarsely chopped sun-dried
tomatoes (packed in oil)
1 tablespoon mixed Italian herbs
1 tablespoon balsamic vinegar
Pinch red pepper flakes
Salt and freshly ground black pepper, to taste

1. Heat the oil in a large skillet. Add the chicken and brown on both
sides. Remove from the pan and set aside.
2. Add the onion and garlic to the same pan and sauté until the onion
is soft and translucent, 5 to 7 minutes.
3. Stir in the plum tomatoes with their liquid and then the remaining ingredients, one at a time. Return the chicken to the pan and coat
well with the sauce.
4. Cover the pan and simmer until the chicken is tender, about 45
minutes. Serve immediately.

Featured Archive Recipes:
Sophia's Chicken Puttanesca
Spaghetti alla Puttanesca (Rao's)
Chicken Breasts Positano
Chicken Spaghetti,
Craig Claiborne's Mother's
Ziti with Red Peppers, Olives,
Artichokes, and Gorgonzola
 

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