This recipe uses Puttanesca sauce from a jar – you will find it in any supermarket or speciality store. It is very easy. Just don’t add any salt, as there will be enough in a prepared sauce already.
8 chicken thighs, skinned
2 tablespoons olive oil
1 Jar Puttanesca Sauce
1/4 tub of creme fraiche or sour cream
6 fresh basil leaves, shredded finely
400g cooked pasta of your choice
1. Preheat the oven to 190C/375Ft/Gas 5.
2. Fry the chicken thighs on both sides in the olive oil over high heat to brown them.
3. Pour the Puttanesca sauce into a bowl (use any brand, preferably the most natural and lowest salt version), add the creme fraiche or sour cream and the basil leaves and mix until they are combined. If you want it spicy, add some Tabasco or a dash of chilli oil.
4. Place the browned chicken thighs into a baking dish so that they fit neatly, and pour the sauce over.
4. Put in the oven for 30 minutes. Check halfway through cooking and if you need to, add a little water to loosen the sauce, lifting any bits that are sticking to the bottom with a spoon.
5. Remove the chicken meat from the thighs with a sharp knife. Toss the chicken meat and sauce through the cooked pasta. Serve with freshly grated Parmesan and a plain green salad or roasted vegetables.
You can also make this without the chicken. Heat the puttanesca sauce, add 12 halved black olives, a dollop of creme fraiche and fresh basil. Heat through, and toss with the pasta. Add chilli or tabasco to the sauce to add a kick.