Chicken Puttanesca

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Serves: 4


1-1 ½ pounds boneless, skinless chicken thighs, about 4-6. (You can use whatever type of chicken you have. I would suggest removing the skin so there isn’t so much fat, but your call. Adjust the cooking time accordingly).

½-1 tsp kosher salt, more to taste (the anchovy paste, kalamatas, and capers are very salty)

Freshly ground black pepper

3 Tbsp Flying Olive Garlic(we like this the best),Tuscan Herb, or a Single Varietal Extra Virgin Olive Oil

1 large sweet or yellow onion, diced into ½’ pieces

2 cloves garlic, finely minced or pressed

1 tsp anchovy paste, if desired

1 cup pitted Kalamata olives, drained, rinsed, and roughly chopped

2 Tbsp drained and rinsed capers

½ cup dry white wine

1 (28 oz) can whole Italian tomatoes (I know the San Marzanos cost more, but what a difference!)

Parmesan cheese, if desired


Cut any additional fat off the chicken thighs. Then, cut the chicken thighs into 2-3 pieces, depending on their size. (Mine were about 3 x 3” after cutting.) Season both sides with salt and pepper to taste.

In a large heavy pot, heat the oil over medium-high heat until is hot (be careful that it doesn’t smoke). This should take about 1-2 minutes. Place the chicken pieces in the pot in a single layer and sear until golden brown on both sides, 3-4 minutes per side, working in batches if necessary. Transfer the chicken to a plate.

Reduce the heat to medium-low and add the onion. Cook for about 2-3 minutes. Add the garlic, and anchovy paste to the pot and cook about 30 seconds-1 minute until fragrant. Continue cooking, scraping up the browned bits from the bottom of the pot, until the onion is soft and translucent.

Stir in the olives and capers and cook, stirring often, for 2 minutes. Add the wine and cook, uncovered, stirring occasionally, until most of the liquid is gone, about 5-7 minutes.

Crush the tomatoes with your hands (Get an apron out!) and stir to combine. Bring the sauce to a simmer for 15 minutes. Add the chicken pieces and any juices to the pot. The sauce should just cover the chicken.

Cover, reduce the heat to low and cook, uncovered. Stir occasionally, until the chicken is cooked through, at least 15 minutes. Season to taste with more salt and pepper, if desired. Serve over a long, thin pasta such as spaghetti or angel hair.

Submitted by Barb L.