Chicken Puttanesca

• 3 tablespoons oil
• 8 chicken legs with thigh (attached pieces)
• 1 medium onion, cut in rings
• 12 garlic cloves, halved
• 35 ounces plum tomatoes
• 2 ounces anchovies, drained and chopped
• 12 cup pitted nicoise olive
• 13 cup capers, drained
• 3 tablespoons chopped sun-dried tomatoes
• 1 tablespoon coarsely chopped sun-dried tomato
• 1 tablespoon mixed Italian herbs
• 1 tablespoon balsamic vinegar
• 1 pinch red pepper flakes
• salt and pepper, to taste

1. Heat oil; brown chicken on all sides.
2. I remove the skin from the chicken first.
3. Remove from pan.
4. Add onion and garlic into pan.
5. Saute till soft, about 7 minutes.
6. Stir in plum tomatoes with liquid and then remaining ingredients, one at a time.
7. I usually have the ingredients already measured out in little custard cups.
8. Return chicken to pan and coat well in sauce.
9. Cover pan and simmer till chicken is tender, at least 45 minutes.

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

Taken from www.food.com/recipe/chicken-puttanesca-179704 (may not work)