Chicken alla Puttanesca - Recipe by Guy Mirabella
Ingredients
3 Tbs mild olive oil
4 × 250 g chicken breasts, skin on
200 g large zucchini, quartered lengthways and cut into thick slices
200 g marrow, cut into thick slices
3 garlic cloves, lightly smashed
3 anchovy fillets (I use the little ones in a jar)
200 g cherry tomatoes, some halved
400 g tinned chopped tomatoes
1 tsp white (granulated) sugar
90 g black olives, unpitted
2 Tbs baby capers
Chilli flakes, to taste
Salt and freshly ground black pepper
90 g basil and spinach pesto, to serve
Lemon wedges, to serve
Method
Heat the oil in a heavy-based saucepan over a high heat. Cook the chicken breasts, skin side down, until golden brown, about 5 minutes. Turn the chicken and cook for 3 minutes on a low-medium heat. Remove the chicken from the pan and set aside.
In the same pan, cook the marrow over a medium heat until lightly golden on both sides, around 10 minutes. Season with salt and pepper. Remove the marrow and set aside.
Add the garlic and anchovies to the pan and fry over a low–medium heat, stirring, until the garlic is lightly golden. Add all the tomatoes and sugar and raise the heat to medium–high, stirring occasionally until the mixture starts to bubble. Turn the heat down to low, add the chicken, skin side up, and cover with the lid slightly ajar to cook for 10 minutes, or until the chicken is cooked through.
Stir in the zucchini, olives, capers and chilli flakes. Remove from the heat, cover with foil to keep warm, rest for 10–15 minutes and serve in individual bowls topped with pesto and a wedge of lemon.
