Chicken Puttanesca
From juels 16 years ago
- 50 minutes to make
- Serves 6
A spicy tomato sauce with sun-dried tomatoes, olives, lots of garlic and anchovies enhances chicken and adds a new dimension to this dish.
Ingredients
- 3 tbsp. olive or vegetable oil shopping list
- 8 chicken pieces (like thighs and legs),or can use chicken breast shopping list
- 1 onion, chopped shopping list
- 12 cloves garlic, roughly chopped shopping list
- 2 cans (14 oz. each) fire roasted tomatoes, undrained shopping list
- 1 can (2 oz.) anchovies, drained and chopped shopping list
- 1 cup pitted black olives, chopped shopping list
- 1/3 cup capers, drained shopping list
- 3 tbsp. coarsely chopped sun-dried tomatoes (packed in oil kind) shopping list
- 1 tsp. dried oregano shopping list
- 1 tsp. dried thyme shopping list
- 1 tbsp. balsamic vinegar shopping list
- pinch red pepper flakes, or pinch cayenne pepper shopping list
- a small handful freash parsely leaves, chopped (optional) shopping list
- salt and pepper to taste shopping list
- Note*: go easy on the salt, becuase of salty capers, olives and anchovies in the sauce. You may not need to add any salt at all. Taste the end sauce first, before adding any. shopping list
How to make it
- Heat the oil in a large skillet or Dutch oven. Add the chicken and brown on all sides. Remove from pan and set aside.
- Add the onion and garlic to the same pan and saute until the onion is soft and translucent (about 5 minutes).
- Stir in undrained tomatoes, anchovies, olives, capers, sun-dried tomatoes, herbs, vinegar, red pepper flakes and black pepper. Return chicken to the pan and coat with sauce. Cover the pan and simmer until the chicken is tender, about 45 minutes. Taste for salt, and sprinkle with salt if desired. Garnish with fresh chopped parsely (optional).
- Serve hot with pasta or rice.
The Rating
Reviewed by 16 people-
Love This --- Awesome Dish
High 55555555
chef_irish
in Gainesville loved it
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Absolutely fabulous!!! Big sigh...what time is dinner???
sparow64
in Sweetwater loved it
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I have been making Puttanesca for twenty years and although I have altered the recipe by adding vegetables or a different wine I never thought of adding chicken.
Five forks and a smile :)
Flagged as beautiful as well.
trigger
in loved it
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