Description
A tangy twist on the classic Puttanesca sauce, baked with chicken for a hearty and flavorful meal. Ready in under an hour!
Ingredients
Units
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- 5 tbsp extra-virgin olive oil
- 1 whole chicken, cut into pieces
- 2 garlic cloves, smashed
- 2 tsp salt
- 1 tsp freshly-ground black pepper
- 1/2 cups (118 ml) chicken stock
- 28 oz (794 g) canned San Marzano diced tomatoes
- 3 tbsp extra-virgin olive oil
- 1/2 cups (118 ml) Kalamata olives, pitted and sliced
- 2 tbsp capers, rinsed
- Salt
- 1 tsp dried chili flakes
- 3 garlic cloves, quartered
- 1/4 cups (59 ml) fresh basil leaves, torn
- 1/2 tsp dried oregano
Instructions
- Preparing the Chicken
- Preheat the oven to 350°F (175°C).
- In a large cast-iron skillet, heat olive oil and smashed garlic over medium-high heat. Place chicken pieces skin side down and brown for 10 minutes, turning once. Remove chicken and set aside.
- Discard excess oil from the skillet, leaving only a small amount for cooking.
- Making the Puttanesca Sauce
- Add fresh olive oil to the skillet and sauté quartered garlic until translucent.
- Stir in sliced olives, capers, half of the torn basil, and oregano. Cook for 1 minute.
- Incorporate diced tomatoes, cooking for 3 minutes. Season with salt and chili flakes.
- Return chicken to the skillet, spooning sauce over the pieces. Add chicken stock and cover the skillet with a lid or aluminum foil.
- Place the skillet in the preheated oven and bake for 1 hour or until chicken is tender and cooked through.
- Final Steps
- Remove from the oven and garnish with the remaining fresh basil leaves. Serve hot, ideally with a side of pasta or bread.
Notes
- For richer flavor, marinate the chicken in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes before cooking.
- To reduce sodium, rinse canned tomatoes before using and use less salt throughout the recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 6
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150