This dish is perfect because it’s easy enough for me to make on a busy weeknight, yet impressive enough to serve when I have company over. The rich, savory sauce and juicy chicken make it a meal that everyone loves. When chicken thighs simmer gently for some time, they undergo a wonderful transformation. It turns amazingly tender and juicy, soaking up the rich flavors of the ingredients it’s cooked with. Today’s braised chicken dish brings on some big time Italian flavors. Like Chicken Cacciatore and Chicken Pizzaiola, my star protein cooks in a well seasoned tomato sauce. All I need is some pasta or crusty bread to serve it with, and I end up with a meal that’s sure to win over any crowd.
So What is Puttanesca?
Puttanesca is a classic Italian sauce that originated in Naples in the mid-20th century. The name “Puttanesca” refers to, um, ladies of the night. Not sure where that came from. 🤷♂️ The sauce is known for its bold, robust flavors and typically includes tomatoes, garlic, olives, capers, anchovies, and chili flakes. These create a combination that’s savory, tangy, a little spicy, and full of umami. It is typically served with pasta, most commonly spaghetti. A few months back I cooked my version of Pasta Puttanesca for you. Today’s recipe uses the same sauce, but this time as a braising sauce for chicken.
Ingredients Needed
Chicken: I prefer bone-in, skin-on thighs. The same recipe can also be followed with boneless, skinless thighs, or chicken breast. I just need to adjust the cooking time as needed. Extra Virgin Olive Oil: I use this for searing the chicken and adding extra flavor to the sauce. Garlic: Always a must for me. Crushed Red Pepper: For a touch of heat. Omit if you have a mild palate. Anchovies: They don’t make the sauce fishy, but add an umami richness to the sauce. However, if you are strongly opposed to using them, substitute the anchovies with more capers. San Marzano Tomatoes: I use these because they are the best. You can use other canned tomatoes. I crush them by hand in a large bowl before adding to the sauce. Tomato Paste: Deepens the tomato flavor and thickens the sauce. Olives: I like to use both kalamata and green. You can go with whatever you have on hand. Capers: They add a unique tart and salty touch to the dish.
Chicken Puttanesca Recipe
- Sear the Chicken: First, I season the chicken thighs with salt and pepper. Then, I sear them on both sides in the olive oil. Once they are nicely browned, I remove them to a plate.
- Build the Sauce: I add the garlic, crushed red pepper, and anchovies to the pan, sautéing for about 1 minute. Then, I add the tomatoes, tomato paste, olives, capers and parsley. I bring everything to a simmer.
- Braise the Chicken: I return the chicken to the pan, spooning the sauce over the chicken. Then, I cover the pan and let it simmer for 30-40 minutes, or until the internal temperature of the chicken reads 185°F with an instant-read thermometer. While it cooks, check out my roundup of favorite Italian Recipes.
Serving Suggestions
I love this dish served over pasta, particularly long shapes like spaghetti or linguine. Another great option is some nice crusty bread, like my easy No Knead Bread. A nice salad also goes well on the side. Think Caesar Salad, Wedge Salad or Greek Salad. If you’re watching carbs, you can easily enjoy chicken puttanesca all on it’s own.
Jason’s Tips
Properly Season the Chicken: I make sure to season the chicken thighs with enough salt and pepper before searing. This initial seasoning is important for developing the base flavor of the dish. Sear the Chicken: I don’t rush the searing process. Getting a nice, golden-brown crust on the chicken not only adds a depth of flavor but also helps lock in the juices. Hand Crush the Tomatoes: I hand-crush the tomatoes to give the sauce a rustic texture and to control the chunkiness of the sauce. Balance the Flavors: If the sauce tastes too acidic from the tomatoes, I add a pinch of sugar to help balance it out. When I use San Marzano tomatoes (which I recommend), I usually don’t need any sugar. Let It Simmer Slowly: The key to a tender chicken in this dish is the slow simmer. This gentle cooking method allows my chicken to become tender and absorb all the wonderful flavors of the sauce.
Add some major flavor to your dinner table with my easy chicken puttanesca recipe. I think you’re going to love this dish just as much as we do. Make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Chicken Puttanesca, on our Gypsy Plate… enjoy!
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