Chicken Puttanesca

01Method

1. 1

   Pat the chicken dry, season with salt and pepper. Heat oil in a large pan over medium-high heat and sear the chicken until golden on both sides. Set aside.

2. 2

   In the same pan, add water to deglaze, scraping up browned bits. Reduce heat, stir in the garlic, anchovies, and onion. Cook gently until the onion softens, approximately 5–10 minutes.

3. 3

   Increase heat and add the canned tomatoes along with cinnamon. Pour water into the empty can and pour into the pan. Stir in the olives and capers, then bring to a boil.

4. 4

   Once simmering, reduce heat to a gentle simmer and return the chicken to the pan. Arrange the fresh tomatoes on the vine around the meat and sprinkle with chopped chili pepper.

5. 5

   Cover and simmer for 20 minutes. Uncover and continue cooking for another 10 minutes, until the chicken is cooked through and the sauce has thickened slightly.

6. 6

   Top with fresh parsley and serve.