Chicken Puttanesca
Chicken in a quick, easy and flavour packed tomato, olive and caper sauce!
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4
Ingredients :
- 1 tablespoon olive oil
- 4 chicken thighs (bone in and skin on)
- salt and pepper to taste
- 1 onion, diced
- 4 cloves garlic, chopped
- 1/2 teaspoon red chili pepper flakes
- 2 anchovy fillets, chopped
- 1/2 cup chicken broth
- 1 (14 ounce) can diced tomatoes (or marinara sauce)
- 1 tablespoon capers
- 1/2 cup olives, pitted and coarsely chopped
- 1 teaspoon oregano (or italian seasoning)
- 1 tablespoon fish sauce (optional)
- salt and pepper to taste
Chicken Puttanesca
Directions :
- Heat the oil in a large skillet over medium-high heat, add the chicken thighs (seasoned with salt and pepper) and cook until lightly golden brown, about 3-5 minutes per side, before setting aside.
- Add the onion and cook until tender, about 3-5 minutes before adding the garlic, red pepper flakes, and anchovies and cooking until fragrant, about a minute.
- Add the chicken broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
- Add the tomatoes, capers, olives, oregano and chicken, cover and simmer on medium-low heat until the chicken is cooked, about 15 minutes. OR Add the tomatoes, capers, olives, oregano and chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven until the chicken is cooked, about 15 minutes. OR Place everything in a slow cooker and cook until the chicken is done, about 2-3 hours on high or 4-6 hours on low.
Nutrition Facts:
Calories 310, Fat 14.4g (Saturated 3.2, Trans 0), Cholesterol 103mg, Sodium 830mg, Carbs 9.1g (Fiber 2.6g, Sugars 4.1g), Protein 35.8g
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