top of page

Chicken Puttanesca

Chicken Puttanesca

Preparation

Step 1


Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.


Step 2


Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-6 minutes. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.


Step 3


Reduce the heat to medium and add 1 tablespoon of olive oil and the minced anchovies. Cook and stir for 2 minutes, until the anchovies have melted into the oil.


Step 4


Add the garlic, red pepper flakes, and tomato paste and cook, stirring constantly, until fragrant, about 2 minutes.


Step 5


Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half, about 2-3 minutes.


Step 6


Add the crushed tomatoes, olives, capers, Italian seasoning, and dried oregano to the pan. Stir to combine and bring the sauce to a simmer.


Step 7


Return the chicken thighs to the pan, nestling them into the sauce, skin-side up. Cover and simmer for 25 to 30 minutes, or until the chicken is cooked through and tender. (The internal temperature should reach 165 degrees Fahrenheit.)


Step 8


Remove the lid and continue cooking for another 5-10 minutes. This will allow the sauce to thicken slightly and the chicken skin to crisp up. Taste the sauce and adjust with salt and pepper if needed.


Step 9


Sprinkle fresh parsley over the dish and serve hot with lemon wedges on the side. Enjoy!







©insanelygood

Ingredients

  • 4 bone-in, skin-on chicken thighs

  • salt and freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 4 anchovy filets, minced

  • 4 cloves garlic, minced

  • 1⁄2-1 red pepper flakes, to taste

  • 1 tablespoon tomato paste

  • 1⁄3 cup dry white wine (or chicken broth)

  • 1 (28 ounce) can San Marzano tomatoes, crushed by hand

  • 1⁄2 cup Kalamata olives, pitted and halved

  • 2 tablespoons capers, drained

  • 1 teaspoon Italian seasoning

  • 1 teaspoon dried oregano

  • 1⁄4 cup fresh parsley, chopped

  • lemon wedges, for serving

bottom of page