This is a pretty simple and quick meal for any day 🙂
I stray from the classic on this one, omitting the anchovies which you can add (if you don’t forget to get them when you’re at the store that morning lol).
3T good quality olive oil (extra virgin)
1.5lbs boneless skinless chicken thighs* (or use 2lbs shrimp, but add it during the last 8 minutes of cooking time)
15oz can organic diced tomatoes in tomato juice
1 small white onion, diced fine
4 cloves garlic, minced
2T capers or about 8 green olives, chopped
Red pepper flakes (to taste, I use about a teaspoon)
Salt and pepper to taste
4T grated Parmesan to finish
Pat the chicken dry and set aside.
Heat the oil in a deep pan and saute the onion until it’s translucent, then add the garlic and red pepper flakes. Stir over high heat for about 1 minute, then add the chicken.
Keep things moving in the pan so the garlic doesn’t burn. You just want to sear the chicken.
Once it has some color, add the tomatoes and the capers.
Simmer over low heat, covered, for about 20 minutes or until the chicken is cooked. ***Bonus recipe idea follows***
Remove the chicken and, if needed, reduce the sauce.
Serve the sauce over the chicken with a hearty sprinkle of Parm.
This recipe makes a lovely soup as well.
Cook up to the “simmer over low heat” part then add 4 cups chicken stock, 2 chopped carrots, 1 chopped onion, 3 ribs sliced celery and add a little marjoram and thyme. Simmer until the veggies are tender then shred the chicken and add it back to the pot.