Post by wilderness on Jan 8, 2020 6:59:10 GMT -5
Saucy Chicken Puttanesca-annrms
chicken
Servings : 4 servings Source : Bonappetit.com
Ingredients
3 lb. skin-on, bone-in chicken thighs and drumsticks or whole legs
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
6 garlic cloves, thinly sliced
4 oil-packed anchovy fillets
½ tsp. crushed red pepper flakes
2 Tbsp. double-concentrated tomato paste
1 cup Castelvetrano olives, crushed, pits removed
¾ cup dry white wine
2 Tbsp. drained capers
2 fresh bay leaves (optional)
3 2" strips lemon peel, plus lemon wedges for serving
Directions
Preheat oven to 350°. Pat chicken dry with paper towels, then season all over with salt.
Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Cook chicken, turning occasionally, until it has rendered some of its fat and skin is golden brown all over, 7–10 minutes. Transfer chicken to a plate. You’ll have a pool of fat left in the pan. Spoon out all but 3 Tbsp. fat from pan. (Use it for roasted potatoes, in cooked bitter greens, or add to stewy beans.)
Reduce heat to medium and add garlic and anchovies to skillet. Cook, stirring often, until garlic is softened and anchovies have disintegrated, 2–3 minutes. Sprinkle in red pepper flakes, then stir in tomato paste. Cook, stirring occasionally, until tomato paste begins to split and stick to pan, about 3 minutes. Add olives, wine, capers, bay leaves (if using), and lemon peel and bring to a simmer (still over medium heat). Cook, stirring occasionally, until most of the wine has evaporated, 5–7 minutes.
Snuggle chicken (skin side up) into sauce in a single layer. Pour in 1 cup water and bring to a simmer. Transfer skillet to oven and bake, uncovered, until sauce is thickened and chicken is cooked through, 20–25 minutes (if using whole legs, it’ll take closer to 30–35 minutes). Taste a spoonful of the sauce—it should be plenty salty between the anchovies and capers, so you most likely won’t need to season with more salt.
This recipe was easy to make and delicious. I did make a couple of changes I didn't have any anchovies so just omitted them and replaced the olives with green pimento stuffed olives which seemed to work just fine. The only salt I used was the salt on the thighs before I browned them. Since it was mentioned that there wasn't enough sauce I used only 2 chicken thighs but made the entire recipe for the sauce. My sauce didn't seem to thicken at all but maybe I didn't let the wine reduce down far enough before adding the water and putting it in the oven. The chicken was very tender and moist. It was delicious and will definitely make it again. Might even try it on guests.
Bet
Read more: thegardenersshed.proboards.com/thread/11417/cookbook-challenge-jan-8-15?page=1#ixzz6AeACfV1s
chicken
Servings : 4 servings Source : Bonappetit.com
Ingredients
3 lb. skin-on, bone-in chicken thighs and drumsticks or whole legs
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
6 garlic cloves, thinly sliced
4 oil-packed anchovy fillets
½ tsp. crushed red pepper flakes
2 Tbsp. double-concentrated tomato paste
1 cup Castelvetrano olives, crushed, pits removed
¾ cup dry white wine
2 Tbsp. drained capers
2 fresh bay leaves (optional)
3 2" strips lemon peel, plus lemon wedges for serving
Directions
Preheat oven to 350°. Pat chicken dry with paper towels, then season all over with salt.
Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Cook chicken, turning occasionally, until it has rendered some of its fat and skin is golden brown all over, 7–10 minutes. Transfer chicken to a plate. You’ll have a pool of fat left in the pan. Spoon out all but 3 Tbsp. fat from pan. (Use it for roasted potatoes, in cooked bitter greens, or add to stewy beans.)
Reduce heat to medium and add garlic and anchovies to skillet. Cook, stirring often, until garlic is softened and anchovies have disintegrated, 2–3 minutes. Sprinkle in red pepper flakes, then stir in tomato paste. Cook, stirring occasionally, until tomato paste begins to split and stick to pan, about 3 minutes. Add olives, wine, capers, bay leaves (if using), and lemon peel and bring to a simmer (still over medium heat). Cook, stirring occasionally, until most of the wine has evaporated, 5–7 minutes.
Snuggle chicken (skin side up) into sauce in a single layer. Pour in 1 cup water and bring to a simmer. Transfer skillet to oven and bake, uncovered, until sauce is thickened and chicken is cooked through, 20–25 minutes (if using whole legs, it’ll take closer to 30–35 minutes). Taste a spoonful of the sauce—it should be plenty salty between the anchovies and capers, so you most likely won’t need to season with more salt.
Transfer chicken to a platter and spoon sauce over. Drizzle with oil and serve with lemon wedges alongside.
COMMENTS:
This recipe was easy to make and delicious. I did make a couple of changes I didn't have any anchovies so just omitted them and replaced the olives with green pimento stuffed olives which seemed to work just fine. The only salt I used was the salt on the thighs before I browned them. Since it was mentioned that there wasn't enough sauce I used only 2 chicken thighs but made the entire recipe for the sauce. My sauce didn't seem to thicken at all but maybe I didn't let the wine reduce down far enough before adding the water and putting it in the oven. The chicken was very tender and moist. It was delicious and will definitely make it again. Might even try it on guests.
Bet
Read more: thegardenersshed.proboards.com/thread/11417/cookbook-challenge-jan-8-15?page=1#ixzz6AeACfV1s
