Chicken Puttanesca
Chicken Puttanesca is a savory Italian dish with chicken simmered in a tangy tomato, olive, caper, and garlic sauce.
Ingredients
- 5 to 6 chicken thighs (bone-in and skin-on)
- 1 tablespoon olive oil
- 1 small yellow onion (thinly sliced)
- 4 garlic cloves (minced)
- 5 anchovies (finely chopped)
- ½ teaspoon red pepper flakes (or to taste)
- 2 tablespoons tomato paste
- 1 can (28 ounces) diced tomatoes (with juice)
- 1 cup pitted green olives (rinsed, dried, and cut in half)
- 2 tablespoons capers
- Salt and black pepper (to taste)
- For garnish: fresh parsley (chopped)
Instructions
- Season the chicken thighs all over with salt and black pepper.
- Heat the oil in a deep-sided large skillet set over medium-high heat. Add the chicken thighs, skin-side down and cook for about 5 minutes. Flip and cook for 4 to 5 more minutes.
- Remove the chicken from the skillet and transfer to a plate. Set aside.
- Add the sliced onions to the skillet and cook for 2 to 3 minutes or until softened. Stir in the garlic and cook for about 10 seconds. Add anchovies and pepper flakes, and continue to cook for 2 more minutes, stirring occasionally.
- Stir in the tomato paste until dissolved. Then, stir in the diced tomatoes with juice. Mix in the olives and capers.
- Return the chicken thighs back to the skillet. Cover and continue to simmer for about 20 minutes or until the chicken is cooked through.
- Remove from heat and garnish with chopped parsley.