Chicken And Sausage Puttanesca Recipe
The chicken and sausage puttanesca is a cooked and baked chicken preparation made along with italian sausages and veggies. Made savory and appetizing with onions, garlic and tomatoes with anchovy paste, I like using the hot italian sausages in this recipe. herbed with rosemary, oregano and basil, the chicken and sausage puttanesca is spiced with hot pepper flakes.
Ingredients
8 chicken legs
Salt and pepper
2 Tbsp olive oil
1 1/2 lb Italian sausage (hot or mild), sliced
12 cloves garlic, halved
1 onion, thinly sliced
2 sweet yellow peppers, thinly sliced
28 oz (796 mL) can Italian plum tomatoes
1 Tbsp anchovy paste
1/2 cup pitted black olives
1/2 cup chopped, fresh parsley
1/3 cup capers, drained
3 Tbsp chopped, drained oil-packed sun-dried tomatoes
1 Tbsp mixed Italian herbs (combination of oregano, rosemary, basil)
Pinch of hot pepper flakes
Directions
Cut chicken legs into drumsticks and thighs.
Sprinkle with salt and pepper.
Set aside.
In large skillet, heat oil over medium high heat, brown sausage well, about 10 minutes.
With slotted spoon, remove to drain on paper towels.
Pour off all but 2 tablespoons drippings from pan; add chicken and brown in batches.
Transfer to a large shallow casserole.
Pour off all but 2 tablespoons drippings from pan; cook garlic and onion for 5 minutes.
Add yellow peppers; cook for 2 minutes.
Arrange vegetables and sausage around chicken.
Add tomatoes to skillet; bring to a boil, scraping up any browned bits from bottom of pan.
Stir in anchovy paste.
Add olives, parsley, capers, sun-dried tomatoes, herbs and hot pepper flakes; pour over chicken mixture.
Bake in a 400°F (200°C) oven, covered and basting often with the pan juices, for 45 to 50 minutes or until the juices run clear when the chicken is pierced.
Casserole can be cooled, covered and refrigerated for up to 2 days.
Reheat in 350°F (180°C) oven for 30 to 40 minutes.
Sprinkle with salt and pepper.
Set aside.
In large skillet, heat oil over medium high heat, brown sausage well, about 10 minutes.
With slotted spoon, remove to drain on paper towels.
Pour off all but 2 tablespoons drippings from pan; add chicken and brown in batches.
Transfer to a large shallow casserole.
Pour off all but 2 tablespoons drippings from pan; cook garlic and onion for 5 minutes.
Add yellow peppers; cook for 2 minutes.
Arrange vegetables and sausage around chicken.
Add tomatoes to skillet; bring to a boil, scraping up any browned bits from bottom of pan.
Stir in anchovy paste.
Add olives, parsley, capers, sun-dried tomatoes, herbs and hot pepper flakes; pour over chicken mixture.
Bake in a 400°F (200°C) oven, covered and basting often with the pan juices, for 45 to 50 minutes or until the juices run clear when the chicken is pierced.
Casserole can be cooled, covered and refrigerated for up to 2 days.
Reheat in 350°F (180°C) oven for 30 to 40 minutes.
