• Rose

Chicken Puttanesca


This was a delicious recipe I found on Bon Appetit. I made a few changes but mostly followed the recipe as is. If you are vegetarian I think it would be a great base for adding zucchini and eggplant to the sauce to cook down. Hope you enjoy it. I served ours with a quinoa, brown rice mix but would be great with pasta, potatoes or chunky sourdough.

 

4 SERVINGS

4 bone in chicken thighs and drumsticks or whole legs (next time I will use boneless thighs)

2 Tbsp. extra-virgin olive oil, plus more for drizzling

6 garlic cloves, thinly sliced

4 oil-packed anchovy fillets

½ tsp. crushed red pepper flakes (fresh chilli diced)

2 Tbsp. double-concentrated tomato paste (I used fresh tomatoes)

1 cup Castelvetrano olives, crushed, pits removed (i used mixed olives)

¾ cup dry white wine (I used chicken stock instead)

2 Tbsp. drained capers

2 fresh bay leaves (optional)

3 2" strips lemon peel, plus lemon wedges for serving ( I skipped)


 

Preparation

Step 1

Preheat the oven to 350°. Pat chicken dry with paper towels, then season all over with salt.

Step 2

Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Cook chicken, turning occasionally, until it has rendered some of its fat and skin is golden brown all over, 7–10 minutes. Transfer chicken to a plate. You’ll have a pool of fat left in the pan. Spoon out all but 3 Tbsp. fat from the pan. (Use it for roasted potatoes, in cooked bitter greens, or add to stewy beans.) - I was cooking quinoa so I used to toast my quinoa before adding liquid.

Step 3

Reduce heat to medium and add garlic and anchovies to skillet. I added a sliced onion at this point too. Cook, stirring often, until garlic is softened and anchovies have disintegrated, 2–3 minutes. Sprinkle in red pepper flakes, then stir in tomato paste. Cook, stirring occasionally, until tomato paste begins to split and sticks to the pan, about 3 minutes. Add olives, wine, capers, bay leaves (if using), and lemon peel and bring to a simmer (still over medium heat). Cook, stirring occasionally, until most of the wine has evaporated, 5–7 minutes.

Step 4

Snuggle chicken (skin side up) into sauce in a single layer. Pour in 1 cup water (because I used stock I didn’t add water) and bring to a simmer. Transfer skillet to oven and bake, uncovered, until sauce is thickened and chicken is cooked through, 20–25 minutes (if using whole legs, it’ll take closer to 30–35 minutes). Taste a spoonful of the sauce—it should be plenty salty between the anchovies and capers, so you most likely won’t need to season with more salt.

Step 5

Transfer chicken to a platter and spoon sauce over. Drizzle with oil and serve with lemon wedges alongside.

  • Because I used fresh tomatoes and chicken stock I think it was much saucier than the recipe but that was fine with me.


 









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