Chicken Puttanesca
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½ to 2pounds bone-in, skin-on chicken thighs
- Kosher salt and black pepper
- 1tablespoon grapeseed or canola oil
- 1medium red or yellow onion, thinly sliced
- 3garlic cloves, thinly sliced
- 4 to 5anchovies, roughly chopped
- ½teaspoon red-pepper flakes
- 1tablespoon tomato paste
- 1(28-ounce) can whole tomatoes, gently crushed with your hand or a spoon
- ½cup roughly chopped pitted black or green olives
- 2tablespoons capers, rinsed well if in salt
- 2tablespoons roughly chopped Italian parsley
- 1tablespoon fresh oregano leaves (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
559 calories; 40 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 37 grams protein; 1084 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat chicken thighs dry and season well with salt and pepper. In a deep-sided 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, 5 to 6 minutes. Flip and brown the other side of the chicken thighs, 4 to 5 minutes more. Transfer to a plate and set aside.
- Step 2
Pour off and discard all but 2 tablespoons of fat from the pan and return the pan to medium heat. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic, anchovies and red-pepper flakes, and cook, stirring occasionally, until the garlic is pale golden and the anchovies have dissolved, about 2 minutes.
- Step 3
Add the tomato paste and stir until dissolved, then stir in the tomatoes and their juices, scraping up any brown bits that have collected at the bottom of the pan. Stir in the olives and capers, then add the chicken back to the skillet along with any juices that have accumulated. Simmer until the flavors meld and the chicken cooks through, 15 to 20 minutes, adding a tablespoon or so of water if the sauce begins to look dry.
- Step 4
Taste and adjust seasonings accordingly. Scatter with parsley and oregano, if using. Divide chicken among plates or bowls, spooning additional sauce over top.
Private Notes
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Cooking Notes
Michael
I don't understand why recipe writers insist on advising that salt-packed capers should be rinsed. You've paid for the salt. it tastes good, and you're losing some caper flavor. Just adjust the other added salt.
Michael
To speed things up, I suggest (gasp!) using two pans. Start the sauce in a saute pan or similar type skillet, using olive oil. Then start the chicken in a cast iron skillet using grapeseed, sunflower, or another neutral oil. When the chicken is browned, add it to the sauce in the saute pan, discard the oil, and deglaze the skillet with a small amount of chicken stock or water and add to the sauce. If your cast iron skillet is well-seasoned, just rinse and wipe dry. Continue as indicated.
CABINWOMAN
Cooked this last night for friends and it was good but MUCH better today after the sauce had melded flavors.
flavor filled recipe!
This was a fun recipe to make! I halved the amount of olives and used kalamata olives I had on hand. I also doubled the garlic and the red pepper flakes, which gave it a kick. I served it with pappardelle from Trader Joe’s and it was a hit!
Kristin D.
I converted this to an Instant Pot meal. I followed the recipe exactly, using the sauté function to brown the meat and then the onions; then adding the other ingredients and pressure cooking the whole thing for 10 minutes (the standard Poultry setting). Very easy and tasty.
Joyce Gomoljak
Didn’t have any thing other than boneless skinless chicken breast. Pounded to make same thickness and sautéed for one minute on each side. Used only 2 tablespoons Oil. Finished cooking in sauce for a few minutes Added a little Worcestershire and red wine to add depth
Gina
My family loved this! Living the pandemic lock down in Mallorca, Spain and have made a number of recipes from the NYT. For this one I used a whole cut up chicken, locally made extra virgen olive oil, fresh tomatoes and cooked all in a wide ceramic pot over the stove. Also made a small amount of pasta as an aside in case someone wanted to add it to the dish.
Leah
Instant pot: I followed the recipe exactly, using the sauté function to brown the meat and then the onions; then adding the other ingredients and pressure cooking the whole thing for 10 minutes (the standard Poultry setting). Very easy and tasty.
Birdpants
I’m currently addicted to salt-cured olives. Would those work for this recipe?
Claudio
Yes, salt-cured olives like Nyons, and Gaeta would work. Just be careful adjusting the overall salt amount in the recipe.
Amber
You can do the Jacques Pepin thing and start your (salt + peppered) chicken thighs skin down in a cold skillet. As they heat up, the fat renders. Less fat total, more taste.
Scott
Absolutely delicious! I recommend deglazing the pan with a quarter cup of wine before adding the tomato paste. Adds a bit of depth to the dish.
TaiL
I made some small adjustments like using skinless thighs and I omitted the capers. Otherwise, this was sublime. Will make over and over again.
Jamie
I’ve made this twice and it’s incredible. I made a little more the second time and saved some for lunch the next day, and I agree with others that the sauce is even better on day two. Next time I might make this like a stew a day ahead.
Vicki
I used dried tomatoes as well as canned. Great recipe which I followed as much as I could with what I had on hand. Red wine as well to augment the "stew".
Pascal
Great recipe. I agree that the mixture needs to simmer a bit before adding chicken back in. Be sure to simmer with chicken with no lid. I used green olives, not black, and it was great. Extra garlic and extra capers since we love them. Served with a loaf of fresh Italian bread [no pasta needed].
erinreil
Presalt the chopped onion (lightly)
HCW
For all the anchovy haters out there: please buy a tube or 3 of anchovy paste. (You’ll find it near the tuna wherever you shop.) It’s the secret transformative ingredient that no one will suspect but everyone will love (until they discover what it really is. . . .) I never have less than 2 tubes in my kitchen, and it will be perfect in this delicious dish!!
Charles Pascual
Easy-to-make, came together relatively quickly. Nice dish. I'll make it again.
Chloe
Yummy. Followed suggestion to cook in the oven for 20 minutes instead of on the stove. Covered for half the time.
KC
I made the recipe as it is written and in my opinion, it tasted very good! I recommend it and will make it again.
Linda D
Loved, loved, loved! Doubled the tomato paste. Added about 1/2 chicken stock made the other day. Just fabulous! Well done NYT.
Suz
Could I leave the anchovies out? I dislike them.
Jed
You could, but it will taste entirely different and be an entirely different dish. Puttanesca isn't puttanesca without anchovies.
Scott
Absolutely delicious! I recommend deglazing the pan with a quarter cup of wine before adding the tomato paste. Adds a bit of depth to the dish.
BK
I love this recipe! Made it several times now. It also freezes well (I removed the meat from the bones first).
Es
A quick, easy dinner. I decided to serve the chicken and sauce over pasta (maybe 3 oz per portion). First I well-browned the chicken, removed the chicken to a plate, and then sauteed the onions with a package of sliced mushrooms. Added everything else, cooked the sauce covered with awhile, put the chicken back in, and put into the oven at low heat (200) for an hour or two until dinnertime. Chicken was moist and this was a delicious dinner. Next time: more garlic and red pepper.
Jason F
really needs another hour cooking time to marry properly
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