Chicken Puttanesca
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Puttanesca
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One pot Chicken Puttanesca. Juicy chicken thighs served in a rich and delicious Puttanesca sauce made with tomatoes, white wine, anchovies, capers and olives. This dish is hearty, comforting and irresistibly delicious! Serve with creamy polenta or mashed potatoes.
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Ingredients
- 8 pieces chicken thigh or chicken leg; skin on and bone in
- 4-5 anchovy fillet
- 1 garlic peeled, whole clove
- ¼ teaspoon chili flakes red pepper flakes
- ⅓ cup white wine 80ml, dry
- 28 oz tomato high quality (800g, chopped
- 1 tablespoon capers
- 10 olive black or green
- 1 parsley small handful, fresh
- 1-2 tablespoons olive oil
- salt to season
- black pepper to season
Instructions
- Heat 1-2 tablespoons of olive oil in the pan, brown the chicken for 4-5 minutes on each side then transfer to a plate (you may need to do this in 2 batches). If you find there is a large amount of excess oil in the pan, drain it so you’re left with around 2 tablespoons.
- Turn the heat down low and add the whole garlic clove, anchovies and chilli flakes. Stir until the anchovies have melted then add the white wine. Scrape away any brown bits from the pan and simmer the wine until it has reduced by half.
- Add the chopped tomatoes with a good pinch of salt and pepper then add the chicken back to the pan. Cover and simmer on a medium heat for 30 minutes. Remove the lid and simmer for a further 30 minutes until the sauce has reduced and thickened slightly.
- At the end of cooking add the olives, capers and chopped fresh parsley and stir into the sauce. Serve with creamy mash or polenta.
Notes
- Chicken to use - you can use a mix of chicken thighs and drumsticks or one or the other. For best results use skin-on and bone-in chicken which keeps it juicy and full of flavour. Boneless chicken will need less cooking time.
- Anchovies - don't worry if you don't like them the sauce isn't fishy at all but they do add a lot of flavour and I don't recommend skipping them if possible.
- Storage - leftovers will keep well in the fridge for 3-4 days
Nutrition Information
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Calories
346kcal
(17%)
Carbohydrates
9g
(3%)
Protein
42g
(84%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.04g
(2%)
Cholesterol
196mg
(65%)
Sodium
684mg
(29%)
Potassium
914mg
(19%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
383IU
(8%)
Vitamin C
19mg
(21%)
Calcium
96mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 42g | 84% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 196mg | 65% |
| Sodium | 684mg | 29% |
| Potassium | 914mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 19mg | 21% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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