Chicken Puttenesca

I love love love this!!! I hope you all do too!

Chicken Puttenesca

Ingredients:

1 red onion (chopped

4 cloves garlic (finely chopped)

600 grams cherry tomatoes

Good quality olives (green and kalamata)

Capers (check ingredients to make sure it’s Whole 30 compliant)

1 can of artichoke hearts chopped roughly (check ingredients to make sure it’s Whole 30 compliant)

Sun dried tomatoes in olive oil chopped roughly (check ingredients to make sure it’s Whole 30 compliant)

Chicken (I used two chicken breasts and two thighs)

Fresh basil (julienned on top)

Salt, pepper and crushed red pepper flakes

Here’s how:

Preheat oven to 350 degrees Fahrenheit

I sautéed the onion with the garlic and some olive oil in a Dutch oven and added some seasonings right away (salt, pepper, and crushed red pepper flakes) over medium heat. Once the onion was translucent, I pushed it to the outside perimeter of the pan then added the raw chicken and seared it for a couple of minutes on each side. Then I took out the chicken and set aside. From there, I added the tomatoes, olives, capers, artichoke hearts, and sun dried tomatoes and let it cook for about 5 minutes on medium heat. I added the chicken back and made sure the sauce was well stirred. Cover and cook in the oven for 20 minutes. After 20 minutes, stir the sauce and chicken again and cook for another 20 minutes without the cover.

Top each portion with some fresh basil and voila!

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