Chicken Puttanesca

Heat the oil in a large skillet over medium-high heat, add the chicken thighs (seasoned with salt and pepper) and cook until lightly golden brown, about 3-5 minutes per side, before setting aside.

Add the onion and cook until tender, about 3-5 minutes before adding the garlic, red pepper flakes, and anchovies and cooking until fragrant, about a minute.

Add the chicken broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.

Add the tomatoes, capers, olives, oregano and chicken, cover and simmer on medium-low heat until the chicken is cooked, about 15 minutes. OR Add the tomatoes, capers, olives, oregano and chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven until the chicken is cooked, about 15 minutes. OR Place everything in a slow cooker and cook until the chicken is done, about 2-3 hours on high or 4-6 hours on low.

Options
Start by cooking bacon or pancetta in the pan, cook the chicken in the bacon grease and add the bacon to the pasta sauce!

Replace some or all of the broth with white wine or clam juice.

Add 1 tablespoon of balsamic vinegar.

Add 1 tablespoon tomato paste.