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Chicken alla Puttanesca

Chicken alla Puttanesca

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A take on the simple puttanesca sauce, but this time spooned over chicken and baked.

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Most people know the story of Spaghetti alla Puttanesca, about a tomato-based savory sauce that the “ladies of the evening” could prepare very quickly, or literally translated to “spaghetti of the whore.” It is a very popular, delicious and quick sauce to make, with just a few quick-cooking ingredients you can serve it over pasta in a matter of minutes.

With today’s recipe, I decided to make this simple sauce, but instead of tossing it with spaghetti, I topped oven-roasted chicken pieces with this tangy sauce, to make it a new entrée that can be served as an easy, flavorful and healthy chicken dinner.

Find more delicious Italian main meat dishes here.

See Also
Pasta norma file- Cavatelli alla Norma, Housemade Cavatelli, Charred Eggplant, cherry tomato, Pickled Peppers, Smoked Ricotta Salata and fresh Mint

Buon Appetito!

Francesco Romano
Course Main
Cuisine Italian
Servings 6 servings

Ingredients
  

FOR THE CHICKEN

  • 5 tablespoon extra-virgin olive oil
  • 1 whole chicken cut into pieces
  • 2 garlic cloves smashed
  • 2 teaspoons salt
  • 1 teaspoon freshly-ground black pepper
  • 1/2 cup chicken stock

FOR THE PUTTANESCA SAUCE

  • 28 oz canned San Marzano diced tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup Kalamata olives pitted and sliced
  • 2 tablespoons capers rinsed
  • Salt to taste
  • 1 teaspoon dried chili flakes
  • 3 garlic cloves quartered
  • 1/4 cup fresh basil leaves torn
  • 1/2 teaspoon dried oregano

Instructions
 

  • Preheat the oven to 350°F.
  • In large cast iron skillet heat the olive oil and garlic cloves over medium-high heat. Add the chicken pieces, skin side down and brown, turning once, for 10 minutes. Remove from pan and set aside. Discard the excess oil.
  • In the same skillet add olive oil and garlic and sauté until translucent for 2 minutes. Stir in olives, capers, basil and oregano and cook for 1 minute.
  • Stir in tomatoes and cook for 3 minutes. Season with salt and chili flakes.
  • Return the chicken to the skillet, spooning the sauce over the pieces. Add the chicken stock, cover with an oven safe lid or aluminum foil and bake at 350° for 1 hour or until chicken is tender and cooked through.
  • Remove from the oven and sprinkle with fresh basil leaves. Serve hot.

 

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