Chicken Puttanesca.

Soft chicken that pulls apart like butter.
This is a dish that can be left to turn to gold no hassle required.  This version of the recipe uses chicken with the bone-in for everlasting flavour and deliciousness. Served with a salad of greens and pristine flowers of zucchini stuffed with a rich and zesty feta for a smooth fresh contrast. It is a plate full of yum, that must be soaked up with bread.

The puttanesca gets its name from the Italian word for whore as it is typically a quick meal whipped up with pasta for those short breaks one gets between clients. But its Southern Italian flavours give no reason to be called a whore, it is a great partnering of ingredients, this version takes a little longer, as i have the virtue for time.

 'It aint no quickie.'

Here's my first video to walk you through this delicious recipe!

Recipe:

1 kg chicken Lovely Legs
2 onions
3 garlic cloves
2 anchovies
Red wine 100-200 ml's
Handful of capers 200g
handful of green sicilian olives 200g (or kalamata)
2 cans of tomatoes 250g
Herbs.

Method:

Brown off your chicken in hot oil, then remove and add to a slow cookers bowl.
Cook off your onions in the same pan
Add garlic and anchovy
Deglaze with wine
Add capers and olives
Add tomatoes with water. bring to the boil and reduce for 5-10 minutes.
Add all contents to the slow cooker and leave for 3-4 hours, or all day on low.

Serve pulled off the bone, or whole, with ripped basil, salad and bread.
Salad:

Salad Greens
Zucchini Flowers
Danish Feta
1 Lemon
1/4 red onion

Remove the stamen from the flower
Mix the feta with the zest of 1 lemon, salt, pepper and some juice.
fill the flowers and squeeze to close. Keep in the refrigerator.
Steam for 5-10 minutes over boiling water.
Serve in the salad with some brunoised red onion.