Chicken Legs Puttanesca - Adapted from Silver Palate

This is not quite as quick as the famous puttanesca sauce but very nice.  We also think it would be good with pork or even fish.

Start by browning your chicken legs and thighs in olive oil.  This recipe will cover 2 legs and 2 thighs nicely.  Remove the chicken and set aside.  Saute 1 med. chopped onion and 6 cloves of minced garlic in the same pan until the onion is softened, about 5 min.  Add one can of diced tomatoes and their juice and stir, scraping the bits of browned chicken off the bottom of the pan.  Add 2-3 anchovie filets, chopped, 1/4C chopped kalamata olives, 3T capers, 2T Italian herbs such as oregano and thyme, 1T balsamic vinegar, cayenne pepper to taste (we used about 1t) and salt and pepper to taste.  Mix well and bring to a boil.  Return the chicken to the pot, cover and place in a 275 F over for about 2 hours or until the chicken is fork tender.

Cook some pasta according to package direction, drain and mix with the sauce just before serving.  This dish can handle a big red wine, if you wish.