This Recipe is Provided by Francesco Rinaldi® Pasta Sauce

Chicken Legs Puttanesca

posted by 4 years ago


3 Tbs. olive or vegetable oil, divided

6 chicken legs (drumstick and thigh)

1 medium onion, cut into rings

6 cloves garlic, halved

1 (24 oz.) jar Francesco Rinaldi® “Hearty” Diavolo Pasta Sauce

1/2 cup pitted oil-cured olives

1/3 cup capers, drained

1 (2 oz.) can anchovies, drained and chopped

1 Tbs. Italian seasoning

1 Tbs. balsamic vinegar

Salt and pepper to taste


Preparation: Heat 2 Tbs. oil in large skillet. Add chicken and brown on both sides. Remove from pan and set aside. Add remaining oil to same skillet. Over medium heat, sauté onions and garlic until the onions are tender, 3-4 minutes. Stir in the pasta sauce, olives, capers, anchovies, Italian seasoning and vinegar. Return the chicken to the pan and coat well with the sauce. Cover; bring to a boil. Reduce heat and simmer until the chicken is tender, about 45 minutes. Serve immediately. (Serves: 4-6)

tags:  chicken legs puttanesca, francesco rinaldi, chicken, italian, sauces
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