Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings
This Chicken Puttanesca is one of my favorite dishes to serve on the weekends! My family loves it so much! It is a complete meal. From the noodles to the delicious sauce, every bite is such a treat! Try this recipe now!
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 onion, diced
1/2 tsp red chili pepper flakes
1/2 c chicken broth
4 cloves garlic, chopped
1 tbsp olive oil
1 (14 oz.) can of diced tomatoes (or marinara sauce)
salt and pepper to taste
4 chicken thighs (bone-in and skin-on)
2 anchovy fillets, chopped
1 tbsp fish sauce (optional)
1 tbsp capers
1 tsp oregano (or Italian seasoning)
1/2 c olives, pitted and coarsely chopped
Directions:
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.
Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.
Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.
Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.
Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.
Serve and enjoy!
Notes:
Slow Cooker Method:
Put all the ingredients into the slow cooker. Stir everything just until combined.
Cover and seal the slow cooker, then cook everything for 2 to 3 hours on a high setting or 4 to 6 hours on a low setting.
Serve and enjoy!
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
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
- 1 onion, diced
- 1/2 tsp red chili pepper flakes
- 1/2 c chicken broth
- 4 cloves garlic, chopped
- 1 tbsp olive oil
- 1 (14 oz.) can of diced tomatoes (or marinara sauce)
- salt and pepper to taste
- 4 chicken thighs (bone-in and skin-on)
- 2 anchovy fillets, chopped
- 1 tbsp fish sauce (optional)
- 1 tbsp capers
- 1 tsp oregano (or Italian seasoning)
- 1/2 c olives, pitted and coarsely chopped
Instructions
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Sprinkle salt and pepper over the chicken thighs, then toss to coat. Put them into the hot skillet, then sear for 5 minutes per side. Move them to a clean plate.
Sauté the onion in the same skillet until translucent. Add the garlic, red pepper flakes, and anchovies. Sauté for about a minute or just until aromatic.
Add the chicken broth into the skillet and scrape the bottom to get the browned bits. Simmer the mixture for a few minutes.
Add chicken, tomatoes, olives, capers, and oregano into the skillet. Stir everything until well incorporated.
Turn the heat down to medium-low and cover the skillet with the lid. Simmer everything for 15 minutes. Remove from the heat.
Serve and enjoy!
