Chicken katsiatore

Ingredients for 4 people

• 2 tablespoon of olive oil
• 8 chicken legs
• 200 grams of chopped mushrooms
• 1 chopped onion
• 4 slices of pancetta, coarsely chopped
• 2 cloves garlic, melted
• 3 anchovy fillets, drained, finely chopped
• 1/2 white wine
• 2 cups crushed tomatoes
• 1 cup Kalamon Olives
• 2 tablespoons capers
• 1/4 cup oregano

Implementation

1. In a large pan, heat 1 teaspoon oil over high heat.
2. Add the chicken legs and cook, turning every 2 minutes and heat for 5 minutes or until the legs are golden brown.
3. Add the remaining oil to the pan over high heat. Add the mushrooms and cook, stirring occasionally, for 2-3 minutes or until golden brown.
4. Transfer to a plate with the chicken. Heat a little oil over medium heat. Add the onion and the pancetta.
5. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add the garlic and anchovies and cook, stirring for 1-2 minutes or until the anchovies are dissolved.
6. Add the chicken and mushrooms back to the pan with the remaining ingredients. Pour over the wine and let it boil. Add the crushed tomatoes and stir.
7. Lower the heat to medium-low. Simmer with the lid closed for about 20 minutes, turning occasionally.
8. Add the olives, capers and oregano. Stir, remove from the heat and serve.