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Chicken Puttanesca

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A satisfying stovetop dish featuring tender chicken thighs simmered in a rich, tangy sauce with tomatoes, olives, and anchovies.

Ingredients

Scale
  • 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 teaspoon 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

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  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.
  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.
  4. Add the garlic, red pepper flakes, and tomato paste, stirring constantly until fragrant, about 2 minutes.
  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.
  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.
  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 with an internal temperature of 165°F.
  8. Remove the lid and continue cooking for another 5-10 minutes to thicken the sauce and crisp up the chicken skin. Taste and adjust with salt and pepper if needed.
  9. Sprinkle fresh parsley over the dish and serve hot with lemon wedges on the side.

Notes

Pair with pasta or rice to soak up the sauce. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.anytimesrecipes.com/one-pot-chicken-puttanesca-recipe-healthy-meal/