Chicken Puttanesca Recipe
This chicken puttanesca is all about the flavorful sauce, so it pairs best with something that can soak up every last bit. Serve alongside a simple starchor fresh side to balance the bold, briny flavors.
Servings: 4 servings
Calories: 510kcal
Cost: $15
Equipment
Ingredients
- 2 to 2½ pounds bone-in skin-on chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 4 anchovy fillets
- 3 garlic cloves finely chopped
- ½ teaspoon red pepper flakes
- ½ cup red wine
- 1 28-ounce can crushed tomatoes
- ¼ cup capers
- ½ cup pitted Castelvetrano olives roughly chopped, plus more for garnish if desired
- ½ cup pitted Kalamata olives roughly chopped, plus more for garnish if desired
- Chopped parsley for garnish
Instructions
- Season and sear the chicken: Season the chicken thighs with salt and pepper on both sides. Heat a wide skillet over medium heat and add the olive oil.
- Once hot, place the chicken skin-side down and cook until the skin is deeply golden and crisp, about 5 to 7 minutes. Flip and cook the other side for 3 to 4 minutes. Transfer the chicken to a plate. The chicken will not be fully cooked at this stage.
- Build the flavor base: In the same skillet, add the anchovies and cook, pressing them into the oil until they dissolve. Stir in the garlic and red pepper flakes and cook for another 30 seconds-1 minute until fragrant.
- Deglaze and simmer the sauce: Pour in the red wine and use a spatula to scrape up any browned bits from the bottom of the pan. Let the wine reduce for about 2 minutes, then stir in the crushed tomatoes.
- Finish cooking the chicken: Nestle the chicken thighs back into the sauce, skin-side up, and scatter the capers and chopped olives around the chicken. Reduce the heat to a good simmer and cook uncovered for 18 to 20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Serve: Once done, remove from heat, garnish with chopped parsley and add more chopped olives, if desired. Serve the chicken with plenty of puttanesca sauce spooned over the top.
Video
Notes
- Pat the chicken dry before seasoning to help the skin sear properly.
- As the anchovies cook, use your spatula to gently press them into the oil so they dissolve and evenly flavor the sauce.
- Keep the sauce at a good simmer rather than a boil. This helps the chicken stay tender and allows the sauce to thicken naturally.
- This recipe can be made up to three days in advance. The flavors deepen as it sits, though the chicken skin will soften slightly.
Nutrition
Calories: 510kcal | Carbohydrates: 4g | Protein: 46g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 957mg | Potassium: 816mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg