Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4
This is my mom’s favourite! Chicken Puttanesca with, of course, chicken in an easy and quick tomato, olive and caper sauce. It’s packed with flavour, super hearty, and a Classic!
Ingredients
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4 chicken thighs (bone-in and skin on)
1 tablespoon olive oil
salt and pepper to taste
1/2 teaspoon red chilli pepper flakes
1 onion, diced
4 cloves garlic, chopped
2 anchovy fillets, chopped
1/2 cup chicken broth
1 tablespoon capers
1 (14 ounces) can diced tomatoes (or marinara sauce)
1/2 cup olives, pitted and coarsely chopped
salt and pepper to taste
1 teaspoon oregano (or Italian seasoning)
1 tablespoon fish sauce (optional)
How to make Chicken Puttanesca
Step 1: In a large skillet, heat the oil over medium-high heat. Meanwhile, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 3 to 5 minutes on each side until lightly golden brown. Set aside with done.
Step 2: To the same pan, add the onion and cook for approximately 3 to 5 minutes until tender. Stir in the garlic, red pepper flakes, and anchovies and continue to cook for another minute until aromatic.
Step 3: Pour in the chicken broth. While the broth simmers, scrape the brown bits from the bottom of the pan using a wooden spoon.
Step 4: Now, add the tomatoes followed by the capers, olives, oregano, and chicken. Put the lid on and simmer the mixture for about 15 minutes over medium-low heat or until the chicken is cooked. Alternately, after adding the tomatoes, capers, olives, oregano, and chicken, cover the pan with a lid or foil and place in a preheated 400 degrees F or 200 degrees C oven for about 15 minutes or until the chicken is cooked through. You can also, pour everything into a slow cooker and set it to cook the chicken for 2 to 3 hours on high or 4 to 6 hours on low.
Notes:
Set aside the bacon or pancetta after cooking them in a pan. In the same pan, add the chicken and cook in the bacon grease. Then, add the bacon to the pasta sauce.
Feel free to swap chicken thighs with drumsticks, legs, or breasts.
For this recipe, you can also use boneless and skinless chicken.
Substitute the broth with white wine or clam juice.
If desired, you can add 1 tbsp balsamic vinegar and tomato paste.
Nutrition Facts:
Calories 310 | Fat 14.4g (Saturated 3.2, Trans 0) | Cholesterol 103mg | Sodium 830mg | Carbs 9.1g (Fiber 2.6g, Sugars 4.1g) | Protein 35.8g
Ingredients
- 4 chicken thighs (bone-in and skin on)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/2 teaspoon red chilli pepper flakes
- 1 onion, diced
- 4 cloves garlic, chopped
- 2 anchovy fillets, chopped
- 1/2 cup chicken broth
- 1 tablespoon capers
- 1 (14 ounces) can diced tomatoes (or marinara sauce)
- 1/2 cup olives, pitted and coarsely chopped
- salt and pepper to taste
- 1 teaspoon oregano (or Italian seasoning)
- 1 tablespoon fish sauce (optional)
Instructions
Step 1: In a large skillet, heat the oil over medium-high heat. Meanwhile, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 3 to 5 minutes on each side until lightly golden brown. Set aside with done.
Step 2: To the same pan, add the onion and cook for approximately 3 to 5 minutes until tender. Stir in the garlic, red pepper flakes, and anchovies and continue to cook for another minute until aromatic.
Step 3: Pour in the chicken broth. While the broth simmers, scrape the brown bits from the bottom of the pan using a wooden spoon.
Step 4: Now, add the tomatoes followed by the capers, olives, oregano, and chicken. Put the lid on and simmer the mixture for about 15 minutes over medium-low heat or until the chicken is cooked. Alternately, after adding the tomatoes, capers, olives, oregano, and chicken, cover the pan with a lid or foil and place in a preheated 400 degrees F or 200 degrees C oven for about 15 minutes or until the chicken is cooked through. You can also, pour everything into a slow cooker and set it to cook the chicken for 2 to 3 hours on high or 4 to 6 hours on low.
Notes
Set aside the bacon or pancetta after cooking them in a pan. In the same pan, add the chicken and cook in the bacon grease. Then, add the bacon to the pasta sauce. Feel free to swap chicken thighs with drumsticks, legs, or breasts. For this recipe, you can also use boneless and skinless chicken. Substitute the broth with white wine or clam juice. If desired, you can add 1 tbsp balsamic vinegar and tomato paste.
