Chicken Puttanesca
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ to 2pounds bone-in, skin-on chicken thighs
- Kosher salt and black pepper
- 1tablespoon grapeseed or canola oil
- 1medium red or yellow onion, thinly sliced
- 3garlic cloves, thinly sliced
- 4 to 5anchovies, roughly chopped
- ½teaspoon red-pepper flakes
- 1tablespoon tomato paste
- 1(28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
- ½cup roughly chopped pitted black or green olives
- 2tablespoons capers, rinsed well if in salt
- 2tablespoons roughly chopped Italian parsley
- 1tablespoon fresh oregano leaves (optional)
Nutritional analysis per serving (4 servings)
559 calories; 40 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 37 grams protein; 1084 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
- Step 2
Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
- Step 3
Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
- Step 4
Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.
Private Notes
Comments
I don't understand why recipe writers insist on advising that salt-packed capers should be rinsed. You've paid for the salt. it tastes good, and you're losing some caper flavor. Just adjust the other added salt.
To speed things up, I suggest (gasp!) using two pans. Start the sauce in a saute pan or similar type skillet, using olive oil. Then start the chicken in a cast iron skillet using grapeseed, sunflower, or another neutral oil. When the chicken is browned, add it to the sauce in the saute pan, discard the oil, and deglaze the skillet with a small amount of chicken stock or water and add to the sauce. If your cast iron skillet is well-seasoned, just rinse and wipe dry. Continue as indicated.
Cooked this last night for friends and it was good but MUCH better today after the sauce had melded flavors.
The sauce is what makes this dish. I added mushrooms and left out the anchovies. While I used chicken, any protein would work. I think I will try tofu next time.
Second or third time making this. Stuck to the recipe but followed the suggestion toss a little red wine and worcestershire sauce before adding the chicken back in. Used boneless skinless thighs as before, came out great. Reduced quantities to try for two people. Preparations under way again.
Tasty! Misread the amount of tomatoes & put in 2 28oz home-canned tomatoes. Will dial it back to 1 next time. And doubled the red pepper flakes cuz I like spicy hot.
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