Chicken Puttanesca
Indulge in the bold and savory flavors of Chicken Puttanesca, a Mediterranean-inspired dish that's both hearty and vibrant. This recipe pairs crispy, golden-browned chicken thighs with a robust sauce featuring tangy kalamata olives, briny capers, garlic, and a touch of heat from crushed red pepper flakes. Anchovy fillets meld seamlessly into the tomato-based sauce, adding a rich depth of flavor without being overpowering. Ready in under an hour, this one-pan meal is perfect for busy weeknights while still impressive enough for entertaining. Serve it over pasta, alongside crusty bread, or with a fresh side salad for a meal that bursts with rustic Italian charm.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 4 fillets anchovy fillets, chopped
- 0.5 teaspoons crushed red pepper flakes
- 28 ounces canned whole peeled tomatoes, crushed by hand
- 0.5 cups kalamata olives, pitted and halved
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes, until the skin is golden and crispy. Flip and cook for another 2 minutes on the other side. Remove the chicken from the pan and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the garlic, anchovies, and crushed red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and the anchovies begin to dissolve.
Add the crushed tomatoes, kalamata olives, capers, and dried oregano. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the pan with a lid, reduce the heat to low, and let simmer for 25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the lid and let the sauce simmer uncovered for an additional 5 minutes to thicken slightly.
Taste the sauce and adjust seasoning if needed with additional salt and pepper. Sprinkle the dish with fresh parsley before serving.
Serve hot with crusty bread, pasta, or a side of roasted vegetables.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 7498 mg | 326% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 34.6 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2971 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
