Chicken Puttanesca
A flavorful Italian chicken dish featuring juicy chicken thighs cooked in a zesty sauce of tomatoes, olives, and capers.
Ingredients
Main Ingredients
- 4 pieces Bone-in, skin-on chicken thighs Preferably organic for best flavor.
- 1 can Crushed tomatoes Use San Marzano for authentic taste.
- 4 cloves Fresh garlic, minced Adjust to taste.
- 2 fillets Anchovies Can substitute with sardines if desired.
- 1 cup Green olives, pitted and sliced Kalamata can also be used.
- 2 tablespoons Capers, drained Provides a tangy flavor.
- 1 teaspoon Red pepper flakes Adjust for spice level.
- 3 tablespoons Olive oil For frying the chicken.
- 2 tablespoons Fresh parsley, chopped For garnish.
Instructions
Preparation
- Gather all your ingredients before starting to cook.
Cooking
- Heat a large skillet over medium-high heat and add olive oil.
- Season chicken thighs with salt and pepper, then place them skin-side down in the hot skillet.
- Sear the chicken for 5-7 minutes until the skin is crispy.
- Flip the chicken and add minced garlic, anchovies, and red pepper flakes. Cook for another 2 minutes until fragrant.
- Pour in the crushed tomatoes and scrape the bottom of the pan to lift any browned bits. Bring to a simmer.
- Add the green olives and capers, stirring gently. Cover and cook for 25-30 minutes until the chicken is tender.
- Garnish with fresh parsley before serving.
Notes
Serve over pasta or with crusty bread to soak up the sauce. Leftovers can be stored in the fridge for up to four days.