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Chicken Puttanesca
By Suzy Karadsheh · themediterraneandish.com
Serves 6
1 hr
Bone-in chicken thighs and drumsticks seared until golden, then braised in a briny tomato sauce with anchovies, olives, capers and garlic.
| prepPat chicken dry with paper towels | |||||
| 1.4 kg bone-in, skin-on chicken pieces | Season chicken with salt & pepper | Sear skin side down 5–8 min, flip & cook 5 min more | Transfer to tray, sprinkle Italian seasoning & lemon juice | Nestle chicken in sauce, cover part way, simmer 25–30 min until 165°F | Garnish with parsley, remaining olives & capers |
| Kosher salt | |||||
| Ground black pepper | |||||
| 1 teaspoon Italian seasoning | |||||
| 1 lemon, juiced | |||||
| 60 ml extra virgin olive oil | Cook anchovies in oil 2 min until melted | Add garlic, cook 30 sec until fragrant | Add tomatoes, olives, capers, oregano & red pepper flakes, simmer | ||
| 4–8 anchovy filets | |||||
| 5 large garlic cloves, minced | |||||
| 1 (28-ounce / 800 g) can whole peeled San Marzano tomatoes | |||||
| 60 ml pitted kalamata olives, sliced (for the sauce) | |||||
| 1 1/2 tablespoons drained capers (for the sauce) | |||||
| 2 teaspoons dried oregano | |||||
| 1 teaspoon red pepper flakes (optional) | |||||
| 15 g chopped parsley leaves (for garnish) | |||||
| 60 ml pitted kalamata olives, sliced (for garnish) | |||||
| 1 1/2 tablespoons drained capers (for garnish) | |||||
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