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chicken puttanesca with linguine recipe

Written on Friday, November 4, 2016 | 10:41:00 AM



Serves : servings 

Ingredients : 
- 8 boneless chicken thighs, skin on
- 1 tbsp Italian seasoning (a mixture of basil, oregano and parsley)
- 4 tbsp olive oil, plus extra for drizzling
- 1 small onion, finely chopped
- 400g can of Italian cherry tomatoes
- 6 anchovy fillets, in oil
- 2 garlic cloves, crushed
- 1⁄2 tsp dried chilli flakes
- 250g linguine
- 1 tbsp baby capers
- handful of fresh basil leaves, plus extra to garnish
- sea salt and freshly ground black pepper

Preparation Method :
1) Preheat the oven to 180°C/Fan 160°C/Gas 4. Place the chicken thighs on a board, skin–side down, and sprinkle each one with a little Italian seasoning and some salt and freshly ground black pepper.

2) Carefully fold over the edges of each thigh into the centre, then tie tightly with kitchen string to make neat round parcels, with the skin on the outside.

3) Heat 2 tablespoons of the oil in a large frying pan. Add the chicken thighs, in batches if necessary, and cook them for 3–4 minutes on each side, or until browned all over. Transfer them to an ovenproof dish and set aside.

4) Heat the rest of the oil in the frying pan. Add the onion and fry for 3-4 minutes, or until softened.

5) Add the tomatoes, anchovy fillets, garlic and chilli flakes and continue to cook for 4–5 minutes, stirring well. Pour the mixture over the chicken, drizzle over a little more olive oil, then bake in the oven for about 20 minutes, or until the chicken has cooked through and the sauce has thickened up nicely.

6) Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Drain well, tip it back into the pan and toss with a drizzle of olive oil.

7) When the chicken is cooked, remove the parcels from the sauce and take off the string. Stir the capers and basil into the sauce and season with salt and pepper.

8) Dish out the linguine, and add the sauce and thighs on top. Garnish with fresh basil leaves.




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