Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 1/3 c Capers, drained
8 Chicken legs (thigh drum- 3 tb Coarsely chopped sun-dried
Stick Tomatoes (packed in oil)
1 md Onion, cut into thin rings 1 tb Mixed Italian herbs
12 lg Cloves garlic, halved 1 tb Balsamic vinegar
35 oz Can plum tomatoes 1 pn Red pepper flakes
2 oz Can anchovies, drained Salt freshly ground black
Chopped Pepper to taste
1/2 c Pitted nicoise olives

Heat the oil in a large skillet. Add the chicken and brown on both
sides. Remove from the pan and set aside. Add the onion and garlic
to the same pan and saute until the onion is soft and translucent, 5
to 7 minutes. Stir in the plum tomatoes with their liquid and then
the remaining ingredients, one at a time. Return the chicken to the
pan and coat well with the sauce. Cover the pan and simmer until the
chicken is tender, about 45 minutes. Serve immediately. From The
Silver Palate Good Times Cookbook by Julee Russo Sheila Lukins.
Submitted By TERRI WOLTMON On 04-23-95

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