Chicken Legs Puttanesca

• 3 tablespoon olive oil
• 8 chicken legs (thigh & drum-
• 1 stick
• 1 medium onion, cut into thin rings
• 12 large cloves garlic, halved
• 35 oz can plum tomatoes
• 2 oz can anchovies, drained &
• 1 chopped
• 1/2 cup pitted nicoise olives
• 1/3 cup capers, drained
• 3 tablespoon coarsely chopped sun-dried
• 1 tomatoes (packed in oil)
• 1 tablespoon mixed italian herbs
• 1 tablespoon balsamic vinegar
• 1 pinch red pepper flakes
• 1 salt & freshly ground black
• 1 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. Add the onion and garlic to the same pan and saute until the onion is soft and translucent, 5 to 7 minutes. 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. Cover the pan and simmer until the chicken is tender, about 45 minutes. Serve immediately. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.

olive oil, chicken, onion, garlic, tomatoes, anchovies, nicoise olives, capers, tomatoes, mixed italian herbs, balsamic vinegar, red pepper, salt, pepper

Taken from www.epicurious.com/recipes/member/views/chicken-legs-puttanesca-52545081 (may not work)