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Homemade Chicken Puttanesca photo

Chicken Puttanesca

This Chicken Puttanesca is a one-pot Italian delight! Juicy chicken thighs simmered with olives, capers, and savory sauce for an unforgettable meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 3 pounds bone-in, skin-on chicken thighs
  • Kosher salt to taste
  • 2 tablespoons olive oil
  • 6 cloves garlic thinly sliced
  • 4 fillets anchovy fillets or 2 teaspoons of anchovy paste
  • 1 teaspoon crushed red pepper flakes adjust to your spice preference
  • 2 tablespoons tomato paste
  • 1 cup kalamata olives pitted
  • 14.5 ounces diced tomatoes one can
  • 2 tablespoons capers drained
  • 2 bay leaves
  • 1 cup low-sodium chicken broth or water

Equipment

  • Large Skillet
  • Wooden spoon
  • Meat thermometer
  • Cutting Board
  • Knife
  • Measuring cups
  • Measuring Spoons

Method
 

Instructions:
  1. Start by patting the chicken thighs dry with paper towels. This ensures a nice sear. Season both sides generously with kosher salt.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip them over and cook for an additional 5 minutes. Transfer the chicken to a plate and set aside.
  3. In the same skillet, reduce the heat to medium. Add the sliced garlic and anchovy fillets. Cook for about 2-3 minutes until the garlic is fragrant and the anchovies have melted into the oil. Stir in the crushed red pepper flakes and tomato paste, cooking for another minute.
  4. Add the kalamata olives, diced tomatoes (with their juice), capers, bay leaves, and chicken broth to the skillet. Stir well to combine all the flavors.
  5. Nestle the seared chicken thighs back into the skillet, skin-side up. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
  6. Remove the bay leaves and adjust the seasoning with more salt if necessary. If you want a thicker sauce, you can simmer uncovered for an additional 5-10 minutes.

Notes

  • For a deeper flavor, marinate the chicken thighs in olive oil, garlic, and herbs for a few hours before cooking.
  • Don’t skip the anchovies; they dissolve and add an incredible depth of flavor.
  • Feel free to adjust the spiciness by adding more or fewer red pepper flakes.