This Chicken Puttanesca is perfect for weeknight dinner. The crisp pan seared chicken is smothered in a rich sauce packed with pantry staples including juicy tomatoes, salty olives, garlic, onion and anchovies.
Heat the olive oil in a large oven proof pan on medium high heat. Generously season the thighs on both sides with salt and pepper and place them skin side down in the pan. Leave the chicken to cook for 6-7 minutes until golden in colour and then flip and cook for another 5 minutes. Set the chicken aside.
Drain all but 1 tbsp of the oil from the pan. Add in the garlic, onion and shallot and saute for 3 minutes before stirring in the anchovy paste, tomato paste and chili flakes. Leave to cook for 1 minute and then add in the canned tomatoes, oregano, olives and capers and stir until well mixed.
Arrange the chicken in the sauce skin side up and transfer the pan to the oven to cook for 25-30 minutes until the chicken is tender and cooked through (a thermometer inserted into the chicken should read 165F). Garnish the pan with fresh chopped parsley before serving.