Ingredients

• 8 boneless chicken thighs
• skin on
• 1 tbsp Italian seasoning (a mixture of basil
• oregano and parsley)
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 1 small onion
• peeled
• finely chopped
• 1 x 400g/14oz can Italian cherry tomatoes
• 6 anchovy fillets
• in oil
• 2 garlic cloves
• peeled
• crushed
• ½ tsp dried chilli flakes
• 300g/10½oz linguine
• 1 tbsp baby capers
• handful fresh basil leaves
• plus extra to garnish

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place each chicken thigh skin-side down on a chopping board and sprinkle each with a little Italian seasoning and salt and freshly ground black pepper
• to taste.
• Using cooking string
• carefully fold over the edges of each thigh into the centre
• then tie tightly to create neat round parcels (the skin should be on the outside).
• Heat two tablespoons of olive oil in a large frying pan over a medium to high heat. Add the chicken parcels
• in batches if necessary
• and cook for 3-4 minutes on each side
• or until browned all over. Transfer the chicken parcels to an ovenproof dish and set aside.
• Add a further two tablespoons of olive oil to the same frying pan. Add the onion and fry for 3-4 minutes
• or until softened.
• Add the cherry tomatoes
• anchovy fillets
• garlic and chilli flakes and continue to cook for 4-5 minutes
• stirring well. Pour the mixture over the chicken parcels
• drizzle over a little more olive oil
• then bake in the oven for 18-20 minutes
• or until the chicken has cooked through and the sauce has thickened.
• Meanwhile
• bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Drain well
• return to the pan and toss with a dash of olive oil.
• When the chicken puttanesca has cooked
• carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a twist of linguine into the centre of each plate. Place two chicken thighs on top of each mound of pasta and spoon over the puttanesca sauce. Garnish with a few sprigs of fresh basil.