This robust saucy chicken dish is named for the zesty "ladies of the night" (puttana is Italian for "whore"). Serve over chunky pasta, such as penne or rotini, with fresh crusty bread and a simple green salad on the side.
Chicken Puttanesca
Introduction
Photo taken by: All_The_Best_Recipes
- Cooking time
- 60 mins
- Preparation time
- 20 mins
- Portions
- 4
- Partner
Ingredients
- 2 tbsp (25 mL) extra virgin olive oil
- 1 chicken, cut into serving pieces (2 to 2-1/2 lbs/1 to 1.25 kg)
- Salt and freshly ground black pepper
- 2 onions, halved lengthwise and thinly sliced
- 12 cloves garlic, thinly sliced
- 2 cans (each 28 oz/796 mL) plum tomatoes, juice reserved
- 1/2 cup (125 mL) sliced oil-packed sun-dried tomatoes
- 1/4 cup (50 mL) coarsely chopped drained capers
- 2 anchovy fillets, rinsed and chopped
- 2 tbsp (25 mL) chopped basil or 2 tsp (10 mL) dried basil
- 2 tbsp (25 mL) chopped oregano or 2 tsp (10 mL) dried oregano
- 1 tsp (5 mL) hot pepper flakes
- 1/2 cup (125 mL) pitted Niçoise olives
- 1/4 cup (50 mL) chopped flat-leaf parsley
Steps
-
In a large heavy skillet, heat oil over medium-high heat. Season chicken pieces lightly with salt and pepper. Add to skillet and brown well on all sides, 3 to 4 minutes per side. Remove chicken and set aside.
-
Add onions to the skillet. Reduce heat to medium and sauté until onions are soft and beginning to brown, 5 to 7 minutes. Add garlic and sauté for 1 to 2 minutes.
-
Strain plum tomatoes, reserving the juice, and chop tomatoes roughly. Add tomatoes to the pan with sun-dried tomatoes, capers, anchovies, basil, oregano and hot pepper flakes. Bring sauce to a simmer, stirring occasionally.
-
Return browned chicken to the pan and coat with sauce. Cover pan, reduce heat and simmer until juices run clear when chicken is pierced, 30 to 40 minutes. Add some of the reserved tomato juices if sauce is too thick. Stir in olives and parsley. Taste and adjust seasoning.
Variation
Puttanesca Sauce: Follow recipe but omit the chicken. Enjoy as is with pasta, or serve with spicy sausages, or over firm white fish, such as cod or halibut.
From All the Best Recipes. Published by Robert Rose Inc. Copyright © 2009 by Jane Rodmell. All rights reserved. Printed by permission of Robert Rose Inc.
