Chicken Alla Puttanesca by Lucas Vallecillos

Ingredients

• 2 whole chicken legs (thigh and drumstick), patted dry
• 25 g butter
• 2–3 sprigs fresh thyme
• 4 garlic cloves, divided
• Salt, to taste
• 1–2 tbsp olive oil
• 400 g canned tomatoes, crushed by hand if whole
• 4 anchovy fillets
• 1 tbsp capers, rinsed
• 40 g black olives, pitted and halved
• 1 fresh chili, sliced
• 50 ml dry white wine
• 80–100 g peas, fresh or thawed if frozen
• Small handful flat-leaf parsley, chopped
• Juice of 1 lemon
• Zest of 1/2 lemon, plus more to finish
• 1 burrata
• 1/2 baguette or small rustic loaf, for serving

Instructions

1. Heat the oven to 200°C. Season the chicken legs generously with salt.
2. Melt the butter with the thyme and 2 crushed garlic cloves in a large ovenproof pan over medium heat for 1–2 minutes, then sear the chicken for 3–4 minutes per side until lightly golden.
3. Add the olive oil, remaining 2 garlic cloves, anchovies, capers, olives, chilli, and white wine. Cook for 1–2 minutes, stirring until the anchovies begin to dissolve.
4. Stir in the tomatoes and simmer for 5 minutes until the sauce looks glossy and slightly thickened.
5. Nestle the chicken back into the sauce and transfer the pan to the oven. Roast for 25–30 minutes, basting once halfway, until the chicken is cooked through and the skin is browned.
6. Add the peas for the last 5 minutes of cooking so they stay bright and tender.
7. Remove from the oven, then stir in the parsley, lemon juice, and lemon zest. Taste and adjust salt if needed.
8. Top with burrata, finish with extra lemon zest, and serve immediately with toasted baguette or rustic bread.