Description
Chicken Puttanesca is a vibrant and savory Italian-inspired dish featuring bone-in, skin-on chicken pieces seared to crispy perfection and simmered in a flavorful sauce of tomatoes, anchovies, garlic, olives, capers, and herbs. This dish offers a perfect balance of tangy, salty, and spicy flavors, making it a delicious and hearty meal ideal for family dinners or entertaining guests.
Ingredients
Units
Scale
Chicken
- 3 pounds bone-in, skin-on chicken pieces (4 thighs and 4 drumsticks)
- Kosher salt, to taste
- Ground black pepper, to taste
- 3 tablespoons extra virgin olive oil (for searing)
- 1 teaspoon Italian seasoning
- 1 lemon, juiced
Sauce
- 1/4 cup extra virgin olive oil
- 4-8 anchovy filets
- 5 large garlic cloves, minced
- 1 (28-ounce) can whole peeled San Marzano tomatoes
- 1/2 cup pitted kalamata olives, sliced
- 3 tablespoons drained capers
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup chopped parsley leaves, for garnish
Instructions
- Season the chicken: Pat the chicken pieces dry thoroughly with paper towels. Season generously with kosher salt and ground black pepper on both sides, including under the skin to enhance flavor.
- Sear the chicken: Heat 3 tablespoons of extra virgin olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add the chicken skin-side down. Cook without moving for 5-8 minutes until the skin is deeply golden and crispy. Flip and cook the other side for about 5 minutes until golden brown.
- Season and rest the chicken: Transfer the browned chicken to a large tray. Sprinkle evenly with Italian seasoning and drizzle with the lemon juice. Set aside while preparing the sauce.
- Start the sauce: Reduce heat to medium. If the skillet is dry, add a bit more olive oil. Add the anchovy filets and cook for approximately 2 minutes, stirring to help them melt into the oil and infuse the flavor.
- Finish the sauce: Add the minced garlic and sauté just until fragrant, about 30 seconds. Pour in the canned whole peeled San Marzano tomatoes, breaking them up with a spoon. Add half of the sliced olives, half of the capers, dried oregano, and red pepper flakes if using. Bring the sauce to a gentle simmer over medium heat.
- Cook the chicken in the sauce: Nestle the chicken pieces back into the skillet within the simmering sauce. Spoon sauce over the chicken to coat. Cover the skillet partially with a lid or splatter guard and cook for 25-30 minutes, or until the chicken is fully cooked and tender. Use a thermometer to ensure the thickest part reaches 165°F.
- Serve: Garnish the dish with the remaining olives, capers, and chopped parsley leaves. Serve warm and enjoy the rich, vibrant flavors of your Chicken Puttanesca.
Notes
- If your skillet is smaller, brown the chicken in batches to avoid overcrowding, which ensures crispy skin.
- Allow the chicken to sit skin-side down without moving for 5-8 minutes to let the skin release easily and brown deeply for maximum crispiness.
- Use quality Mediterranean ingredients such as San Marzano tomatoes and good extra virgin olive oil for authentic flavor.
