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Chicken Puttanesca

[heart_this] · Nov 28, 2016 · 27 Comments

Chicken Puttanesca

Chicken in a quick, easy and flavour packed tomato, olive and caper sauce!

Spaghetti alla puttanesca is a classic Italian pasta dish with a sauce consisting of tomatoes, olive oil, anchovies, olives, capers and garlic. I make spaghetti alla puttanesca fairly often and sometimes I like to add chicken to the mix, especially chicken thighs, with their crispy and tasty skins! After browning the chickens skin in a pan it is simmered/braised/roasted in the sauce so that all of the juices and drippings infuses the sauce with the chickens flavour! You can either make this quickly, in less than 30 minutes, or you can do it as a slower braise/roast which will bring out even more of the flavours depending on whether you have the time or if you want the flavour. Throw the chicken puttanesca on some pasta and you have one quick, easy, tasty and hearty meal!

Chicken Puttanesca
Chicken Puttanesca
Chicken Puttanesca
Chicken Puttanesca

Chicken Puttanesca
Chicken Puttanesca

Chicken Puttanesca

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

Chicken in a quick, easy and flavour packed tomato, olive and caper sauce!

ingredients
  • 1 tablespoon olive oil
  • 4 chicken thighs (bone in and skin on)
  • salt and pepper to taste
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red chili pepper flakes
  • 2 anchovy fillets, chopped
  • 1/2 cup chicken broth
  • 1 (14 ounce) can diced tomatoes (or marinara sauce)
  • 1 tablespoon capers
  • 1/2 cup olives, pitted and coarsely chopped
  • 1 teaspoon oregano (or italian seasoning)
  • 1 tablespoon fish sauce (optional)
  • salt and pepper to taste
directions
  1. Heat the oil in a large skillet over medium-high heat, add the chicken thighs (seasoned with salt and pepper) and cook until lightly golden brown, about 3-5 minutes per side, before setting aside.
  2. Add the onion and cook until tender, about 3-5 minutes before adding the garlic, red pepper flakes, and anchovies and cooking until fragrant, about a minute.
  3. Add the chicken broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
  4. Add the tomatoes, capers, olives, oregano and chicken, cover and simmer on medium-low heat until the chicken is cooked, about 15 minutes. OR Add the tomatoes, capers, olives, oregano and chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven until the chicken is cooked, about 15 minutes. OR Place everything in a slow cooker and cook until the chicken is done, about 2-3 hours on high or 4-6 hours on low.
Option: Start by cooking bacon or pancetta in the pan, cook the chicken in the bacon grease and add the bacon to the pasta sauce!
Option: Replace the chicken thighs with drumsticks, legs or breasts.
Option: Use boneless and skinless chicken.
Option: Replace the broth with white wine or clam juice.
Option: Add 1 tablespoon of balsamic vinegar.
Option: Add 1 tablespoon 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

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Chicken, Food, Gluten-free, Italian, Low-carb, Main Course, Recipe

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Reader Interactions

Comments

  1. Heather Christo says

    November 28, 2016 at 3:35 pm

    This pasta looks absolutely amazing! My family would love this!

    Reply
  2. naomi {@bakersroyale} says

    November 28, 2016 at 3:42 pm

    I'm still so full for the weekend, but I could totally stil have a plate of this!

    Reply
  3. marla {Family Fresh Cooking} says

    November 28, 2016 at 10:45 pm

    My favorite kind of pasta!!

    Reply
  4. Renee says

    November 29, 2016 at 4:10 am

    Love your recipes but no matter what they will not print. I used Windows 7 and 10. IE and edge. Any Suggestions?

    Reply
    • SA Mattthews says

      February 20, 2019 at 7:08 pm

      Cut and paste them into a work doc or email and then print!

      Reply
  5. Jenny says

    November 30, 2016 at 1:44 pm

    Flavor perfection!!!! Love this!

    Reply
  6. A SPICY PERSPECTIVE says

    November 30, 2016 at 3:58 pm

    My mouth is watering over this gorgeous dish!

    Reply
  7. Trudi says

    May 31, 2017 at 1:47 am

    5/30/17 Made this tonight. So good, quick and easy. Love the option choices at the end of your recipes. I opted to use white wine in place of the chicken broth and to cook pancetta first to add to the sauce and use the dripping to brown the chicken in. Husband wanted to use a straw to drink up the sauce. Served over linguine. Winner, winner, chicken dinner good!

    Reply
  8. kevin says

    May 31, 2017 at 8:35 pm

    Trudi: I'm glad you like it!

    Reply
  9. Anne Nelson says

    September 23, 2017 at 2:44 am

    This sounds awesome! I love puttanesca and adding chicken only makes it better!

    Reply
  10. Laura Adams says

    December 18, 2017 at 3:26 am

    Made this tonight and it was great! I didn’t have anchovies so used about 1/2 tsp anchovy paste, and added a splash of balsamic and red wine. Yummy! Thanks for sharing it.

    Reply
  11. Delilah says

    January 14, 2019 at 3:56 pm

    Made this for dinner last night with leftover Roriserrie Chicken & we both loved it. I opted for the slow cooker version since we were busy watching the NFL playoff games. It was fabulous. I left out the fish sauce & replaced the chicken broth with white wine. The beauty of this recipe is the sauce is just enough for two people for one meal. This will definitely go on our rotation. I added the chicken at the very end so it would stay in chunks & not over cook and shred

    Reply
  12. CATHERINE LEE says

    February 20, 2019 at 5:39 pm

    This looks absolutely wonderful! I love all your recipes. My RV kitchen is like a closet too! Proves how you can make excellent homemade food in any space. Thank you!

    Reply
  13. Kaila says

    August 7, 2019 at 1:27 pm

    Going to try this tonight with rabbit instead of chicken and over polenta! Looks yummy. Will report back 🙂

    Reply
  14. Mary Ann says

    July 10, 2020 at 9:32 pm

    Just made this in my new Le Creuset braised. . .OMG this tastes better than any restaurant food! The depth of flavors is amazing! I was worried when I smelled the anchovies with the onions but their solo taste completely melded with the dish. I even added the fish sauce and = PERFECTION!

    Reply
    • Ellynn says

      September 8, 2020 at 5:42 pm

      I am so excited to read this! Just ordered a Le Creuset braiser and am looking for great recipes for it.

      Reply
  15. Ellynn says

    September 8, 2020 at 5:41 pm

    This looks fabulous! How well does it freeze? I’d love to double the recipe and have it for another time.

    Reply
    • kevin says

      September 11, 2020 at 7:30 am

      This does freeze well!

      Reply
  16. David M. says

    August 29, 2021 at 12:36 pm

    I’m going to make this recipe today. I love the options after the recipe that’s a really good idea I love it can’t wait to make it thank you

    Reply

Trackbacks

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