Chicken Puttanesca is a hearty and delicious dish that combines tender chicken with the bold flavors of a puttanesca sauce. This Italian classic, originating in Naples, typically features a sauce made with tomatoes, olives, capers, anchovies, and garlic. When paired with chicken, it creates a robust and satisfying meal.
INGREDIENTS
- 8 lb chicken (drumsticks, thighs, breast)
- 3 tbsp extra virgin olive oil (EVOO)
- Juice of ½ lemon
- 2 garlic cloves, minced
- 5 anchovies (optiona)
- 3 tbsp capers, drained and rinsed
- ½ cup taggiasca or kalamata olives, pitted and sliced
- 1 jar tomato salsa or crushed tomatoes
- Fresh parsley, chopped
- Salt and pepper to taste
DIRECTIONS
- In a skillet, heat 3 tbsp of EVOO over medium-high heat.
- Place the chicken skin side down in the skillet and cook until the skin is crispy and golden brown, about 5 minutes.
- Flip the chicken and cook the other side until golden brown, about 5 minutes more.
- Set the chicken aside and squeeze the juice of half a lemon over it.
- In the same skillet, add the anchovies and cook for 2 minutes until they dissolve in the EVOO.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the tomato salsa, stirring to combine.
- Add the drained capers and sliced olives to the skillet.
- Cook the sauce for about 5 minutes, then return the chicken to the skillet, spooning some of the sauce over the top.
- If using chicken breast, add to the skillet 10 minutes after the bone-in parts to ensure even cooking.
- Simmer the chicken in the sauce until fully cooked and tender, about 30-35 minutes.
- Season with salt and pepper, keeping in mind the anchovies, capers, and olives add their own saltiness.
- Just before serving, sprinkle chopped fresh parsley over the dish.
- Enjoy Chicken Puttanesca on its own, with charred bread or focaccia, or keep it gluten-free by pairing it with steamed jasmine rice.
- This dish is bursting with flavor and will transport you right to the heart of the Mediterranean.
