Description

This is a fantastic and gorgeous chicken dinner your family will ask for over and over again. It combines all of the classic ingredients of puttanesca, like Kalamata olives, capers, garlic, red chili flakes and anchovies, if you want to use them. Serve wi

Ingredients

• 4 boneless, skin-on, chicken breasts or thighs
• salt and freshly ground black pepper
• 2 T. olive oil
• 1 shallot, peeled and thinly sliced
• 1 c. Kalamata, black or mixed olives*
• 1/2 c. roasted marinated artichoke hearts, halved or quartered
• 8 roasted garlic cloves
• 1/2 c. marinated roasted red peppers, sliced into strips
• 1/3 c. sun-dried tomatoes, in oil*
• 1 T. capers, rinsed well and drained
• 6 anchovy filets, optional
• a few stems of small tomatoes on the vine, or about 2 c. loose
• 1/2 lemon, cut into small wedges
• 1/4 c. pine nuts
• 1 t. red chili flakes, or to taste

Steps

1. Preheat oven to 350 degrees.
2. Season chicken with salt and pepper on both sides.
3. Heat olive oil in a non-stick skillet; brown chicken, skin side down, for about 5 minutes, or until nice and brown; transfer to a large baking sheet.