Slow-cooked chicken puttanesca

Method

1. Heat the oven to 150°C fan/gas 3½. To make the puttanesca sauce, heat 2 tbsp of the oil in a hob-safe casserole (with a lid). Add the onion and a pinch of salt, then fry over a medium heat for 10 minutes or until soft. Add the garlic, chilli flakes and oregano, then fry for 1 minute. Add the tomatoes, olives, anchovies and capers. Cover and cook for 5 minutes, then season. Keep warm.
2. Heat the remaining oil in a large non-stick frying pan. Season the chicken skin with salt and fry skin-side down for 5-7 minutes over a medium-high heat or until golden brown and crisp. Nestle the chicken skin-side up into the puttanesca sauce in the casserole. Put the lid on or cover tightly with foil, cook in the oven for 1 hour, then remove the lid/foil and cook for 15 minutes to reduce the sauce. Scatter with chopped parsley and serve with creamy mashed potatoes or cheesy polenta.