Chicken puttenesca

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

2.00 kg chicken — pieces
60.00 ml fresh chillies — 573
1.00 onion — chopped
2.00 garlic — cloves, chopped
1.00 red chilli — deseeded, chopped
15.00 ml fresh basil — chopped
175.00 g olives — black calamata, pitted, chopped
20.00 ml capers — drained and chopped
410.00 g plum tomatoes — chopped
20.00 ml tomato paste
sea salt and freshly ground black pepper
garnish — garnish
fresh basil
parmesan cheese — shaved
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Method:

1. Seal the chicken on all sides in hot olive oil. Sauté onion and garlic, remove and set aside. Add the chilli and fry for 1 minute. Add the tomatoes, tomato paste, olives, capers, chopped basil and seasoning. Stir well, bringing to a gentle simmer.
2. Replace chicken skin side up, pushing them into the sauce and basting a little of the sauce over the top. Simmer for 40 to 45 minutes, uncovered, until the chicken is cooked and sauce has reduced and thickened.
3. Serve with freshly boiled tagliatelle.
Serves 4



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