INGREDIENTS – Serves 4
4 Chicken Thighs – 1 per person
2 Tablespoons olive oil
1 Can of Italian Chopped Tomatoes
1 Cup Water
1 Garlic clove finely minced
Pinch of Chilli Flakes
1/2 Cup of White wine
1 Tablespoon Capers in Vinegar
2 Tablespoons Small Taggiasca Olives
First, pour the olive oil in your pressure cooker and when it is hot, stir in the garlic and cook gently until translucent. Add the chilli flakes and mix well. Add the chicken thighs and cook for about 2-3 minutes on both sides, until the skin starts to brown. Add the can of tomatoes and the water, salt and pepper to taste. Close the lid and bring the pressure cooker to high, then reduce to low and cook for about 20 minutes. (If you don’t have a pressure cooker, simply cook the chicken at medium heat for about 30 minutes) Release the steam and check for doneness.
Mix well and add the white wine, capers and olives. The sauce should be quite liquid. Simply cook it at medium heat for about 10 minutes without the lid, so it can reduce and infuse all flavours.
Server with steamed rice or a simple paste, such as Farfalle, Linguine or Fettucine.