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 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
- 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.
- 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.
- 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.
- 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: 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.
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This pasta looks absolutely amazing! My family would love this!
I'm still so full for the weekend, but I could totally stil have a plate of this!
My favorite kind of pasta!!
Love your recipes but no matter what they will not print. I used Windows 7 and 10. IE and edge. Any Suggestions?
Flavor perfection!!!! Love this!
My mouth is watering over this gorgeous dish!
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!
Trudi: I'm glad you like it!
This sounds awesome! I love puttanesca and adding chicken only makes it better!
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.
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