Chicken Puttanesca

Name: Chicken Puttanesca
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 4 whole chicken legs, bone in and skin on; Salt and ground black pepper; 3 tbsps extra virgin olive oil; 1 tsp dried mixed herbs; Juice of 1 lemon; 8 anchovy fillets; 5 cloves garlic, minced; 1 x 28oz can peeled plum tomatoes; 1/2 cup pitted olives, halved; 3 tbsps capers; 2 tbsps dried oregano; 1 tsp dried red chilli flakes; 1/2 cup fresh parsley leaves, roughly chopped

by Amy Massey

2 Servings

50 min

If you're tired of the same old chicken dishes and want to spice things up, this one's for you! Chicken Puttanesca is an Italian classic with a twist. Succulent chicken gets a vibrant makeover with a bold medley of olives, capers, tomatoes, and aromatic herbs.

This recipe consists of tender chicken simmered in a rich, tangy tomato sauce, infused with the briny goodness of olives and the zing of capers. It is an explosion of taste and texture, guaranteed to impress any dinner guest.

For a vegetarian option, the Puttanesca sauce can be cooked and added to a mixture of cooked Mediterranean vegetables, or simply mixed with plain cooked pasta.

Liven up your chicken dinner this week with these bold flavours!

The chicken is cooked until golden brown and seasoned with mixed herbs and lemon juice.

The chicken is then simmered in a rich and tangy tomato sauce made with chilli, capers and olives.

The chicken pairs perfectly with fresh pasta or potatoes.

Chicken Puttanesca

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Recipe details

Yield 2 Servings
Time spent: Prep time: 5 Minutes Cook time: 45 Minutes Total time: 50 min

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Ingredients

4 whole chicken legs, bone in and skin on
Salt and ground black pepper
3 tbsps extra virgin olive oil
1 tsp dried mixed herbs
Juice of 1 lemon
8 anchovy fillets
5 cloves garlic, minced
1 x 28oz can peeled plum tomatoes
1/2 cup pitted olives, halved
3 tbsps capers
2 tbsps dried oregano
1 tsp dried red chilli flakes
1/2 cup fresh parsley leaves, roughly chopped

Instructions

Pat the chicken pieces dry with paper towels and season with salt and black pepper.
Heat a large, non-stick skillet over a medium heat and add 3 tbsps olive oil.
Add the chicken skin side down and cook until golden brown on both sides, about 6 minutes on each side.
Remove the chicken and transfer to a plate, then sprinkle over the mixed herbs and coat in the lemon juice. Leave to one side.
Add the anchovy fillets to the pan, adding a little more oil if required, and cook for a few minutes over a gentle heat until they start to soften.
Add the garlic and cook for around 30 seconds until fragrant.
Add the tomatoes, half of the olives, half of the capers, the dried oregano and chilli flakes and bring it all to a simmer.
Return the chicken to the pan and stir to coat it in the sauce.
Partially cover the pan with a lid and leave to simmer for 30 minutes, until the sauce has thickened and the chicken is thoroughly cooked.
Garnish with the parsley and remaining olives and capers.

Comments

VALERIE MCGINTY on Aug 08, 2023

What are the 1tsp dried mixed herbs for this recipe?

Like Reply
- Amy Massey on Aug 10, 2023
  
  Hi Valerie, you can usually pick up a jar of mixed herbs from your supermarket. If there's a specific blend I'd recommend an Italian blend. If you want to make your own mix, I'd suggest perhaps basil, oregano and parsley.
  
  Like

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Chicken Puttanesca

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