Chicken Alla Puttanesca

Heat olive oil in large stewpot. Brown chicken pieces without overcrowding on both sides (move pieces to adjacent pan to rest while browning all pieces, if necessary.) Remove chicken and keep warm. Drain off excess oil so that only 1 tablespoon remains. Sauté garlic, anchovies, and red chiles for one minute, then add tomatoes. Bring to boil, then reduce to simmer. Return chicken pieces to pan, partially cover pot, and let simmer on very low for about 45 minutes. Right before serving, add capers, olives and fresh parsley. Serve warm over buttered noodles or rice.

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Mozzarella, Cherry Tomato & Arugula Salad (Serves 6)
Here's what you will need:
  • 2 cups cherry tomatoes, halved
  • 2 cups fresh mozzarella balls, halved
  • 1 cup fresh arugula, julienned
Dressing:
  • 1 anchovy fillet
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon lemon juice
  • salt and pepper to taste

Mash anchovy fillet with vinegars and lemon juice. Whisk in olive oil, then season with salt and pepper to taste. Toss with tomatoes, mozzarella, and arugula. Serve at room temperature or chilled.

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