Chicken Puttanesca
Chicken puttanesca recipe flavors come from pantry staples that punch above their weight. The briny sauce clings to the chicken and tastes even better after it simmers. It’s a reliable dinner when something bold sounds good.
Servings: 4
Equipment
- Garlic Press or Microplane
- Skillet Large
Ingredients
- 5 or 6 chicken thighs bone-in and skin-on
- 1 Teaspoon sea salt
- ½ Teaspoon ground black pepper
- 1 Tablespoon extra-virgin olive oil
- 1 Can San Marzano-style tomatoes 28-Ounce
- 2 shallots thinly sliced
- 4 Cloves garlic minced
- ¼ Teaspoon dried oregano
- 1 Pinch red pepper flakes
- 2 Tablespoons non-pareil capers
- ⅓ Cup kalamata olives pitted and roughly chopped
- ⅓ Cup Castelvetrano olives pitted and halved or roughly chopped
- 4 to 6 anchovy filets minced
Optional Garnish
- fresh parsley chopped
Instructions
Cook the Chicken
- Pat the chicken dry and season both sides with ½ teaspoon salt and ¼ teaspoon pepper.
- Heat the olive oil in a large skillet over medium heat.
- When the oil shimmers, add the chicken skin-side down and cook until the skin is deeply browned and crisp, 5 to 7 minutes.
- Flip and cook the other side for 4 to 5 minutes.
- Transfer the chicken to a plate, leaving the rendered fat in the skillet.
Prepare the Puttanesca Sauce
- Empty the canned tomatoes into a bowl and crush them into small pieces with your hands. Set aside.
- Add the sliced shallots to the skillet and sauté for 2 to 3 minutes until softened.
- Stir in the garlic, oregano, red pepper flakes, and anchovies, and cook for 1 to 2 minutes.
- Add the crushed tomatoes along with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Simmer for 5 minutes until slightly thickened.
- Stir in the capers and both kinds of olives.
Add the Chicken Back In
- Nestle the chicken back into the sauce, skin-side up.
- Reduce the heat to maintain a gentle simmer.
Cook Until Done
- Spoon some sauce over the chicken and cook uncovered for 15 to 20 minutes, until the chicken is tender and cooked through.
- Taste and adjust seasoning if needed.
- Serve immediately, with chopped parsley on top if liked.
Notes
Get the skin really dry: Moisture blocks browning, so take an extra minute with paper towels.
Let the pan do the work: Don’t move the chicken too early or the skin won’t crisp up as well.
Keep the anchovies gentle: Stir them into warm fat so they dissolve, not brown.
Reduce for a thicker sauce: Simmer uncovered so the tomato sauce turns glossy and spoonable.
Check doneness: A meat thermometer should read 165°F in the thickest part.
Let the pan do the work: Don’t move the chicken too early or the skin won’t crisp up as well.
Keep the anchovies gentle: Stir them into warm fat so they dissolve, not brown.
Reduce for a thicker sauce: Simmer uncovered so the tomato sauce turns glossy and spoonable.
Check doneness: A meat thermometer should read 165°F in the thickest part.
Nutrition
Calories: 764kcal | Carbohydrates: 5g | Protein: 52g | Fat: 59g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 307mg | Sodium: 1289mg | Potassium: 722mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg
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