One-Pan Chicken Puttanesca

Who doesn’t love a delicious one-pan dinner - made with chicken thigh fillets, canned tomatoes, olives, capers, anchovies, oregano, and plenty of olive oil - and it’s ready in just over 30 minutes.

Serve with sauteed garlic green beans, penne pasta, cauliflower rice or a simple garden salad, and of course some crusty bread to soak up all the delicious juices.

Ingredients

• 6-7 boneless, skin-off chicken thigh fillets, approx 1kg, trimmed of any excess fat
• Parmesan cheese for grating

The base ingredients

• 2 tbs olive oil
• 3 cloves garlic, crushed
• 1 medium red onion, thinly sliced
• 2 tbs drained capers
• 2 green zucchini, sliced into 2cm pieces
• 4 anchovy fillets, roughly chopped
• 12 green olives, or black kalamata olives, lightly crushed
• 1 tsp dried oregano flakes
• 1 long red chilli, seeded and sliced or 1/4 tsp dried chilli flakes
• 1/4 cup white wine
• 2 small bay leaves
• 400g tin cherry tomatoes

Method

1. Preheat oven to 180 C fan bake..
2. Combine all the base ingredients in a large bowl.
3. Add the chicken pieces, season with salt and pepper and combine well.
4. Tip this mixture into a saute pan and fold the chicken thighs to make plump parcels
5. Brush the chicken pieces with olive oil
6. Grate over a generous amount of parmesan.
7. Bake for about 35 -40 minutes, or until the chicken is cooked.

To Serve

8. Drizzle with a little olive oil and grate over some extra parmesan
9. Add lemon wedges alongside